Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl of hearty quinoa mixed with herb-roasted vegetables, crispy golden chickpeas, tender tofu, and a burst of edamame for added protein and texture. This satisfying bowl offers a balance of warm, roasted flavors and fresh ingredients, making it a perfect choice for a nourishing breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
32.3g
Fat
17.5g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked quinoa (approx 140g)

1 cup crispy chickpeas (approx 164g)

3 oz extra-firm tofu (approx 85g)

1/2 cup shelled edamame (approx 75g)

1 cup mixed roasted vegetables (approx 150g)

2 tsp mixed herbs and seasonings

2 tsp olive oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas and mixed vegetables with olive oil, herbs, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes until crispy. Roast the vegetables on a separate sheet or alongside the chickpeas if space allows, stirring halfway through for even cooking.

  • 4

    While the chickpeas and vegetables are roasting, gently press the tofu to remove excess moisture and cut into cubes. Sauté the tofu in a non-stick skillet over medium-high heat with a pinch of salt until lightly golden on all sides, about 5-7 minutes.

  • 5

    Prepare the quinoa as per package instructions if not already cooked. Use about 3/4 cup cooked quinoa for the bowl.

  • 6

    For assembly, place the cooked quinoa in a bowl. Top with roasted vegetables, crispy chickpeas, and sautéed tofu. Add the shelled edamame last for a pop of color and texture.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of additional herbs or pepper if desired before serving.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl of hearty quinoa mixed with herb-roasted vegetables, crispy golden chickpeas, tender tofu, and a burst of edamame for added protein and texture. This satisfying bowl offers a balance of warm, roasted flavors and fresh ingredients, making it a perfect choice for a nourishing breakfast, lunch, or dinner.

NUTRITION

583kcal
Protein
32.3g
Fat
17.5g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked quinoa (approx 140g)

1 cup crispy chickpeas (approx 164g)

3 oz extra-firm tofu (approx 85g)

1/2 cup shelled edamame (approx 75g)

1 cup mixed roasted vegetables (approx 150g)

2 tsp mixed herbs and seasonings

2 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas and mixed vegetables with olive oil, herbs, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes until crispy. Roast the vegetables on a separate sheet or alongside the chickpeas if space allows, stirring halfway through for even cooking.

  • 4

    While the chickpeas and vegetables are roasting, gently press the tofu to remove excess moisture and cut into cubes. Sauté the tofu in a non-stick skillet over medium-high heat with a pinch of salt until lightly golden on all sides, about 5-7 minutes.

  • 5

    Prepare the quinoa as per package instructions if not already cooked. Use about 3/4 cup cooked quinoa for the bowl.

  • 6

    For assembly, place the cooked quinoa in a bowl. Top with roasted vegetables, crispy chickpeas, and sautéed tofu. Add the shelled edamame last for a pop of color and texture.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of additional herbs or pepper if desired before serving.