Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Grilled Tempeh

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 and Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Grilled Tempeh

A colorful bowl featuring tender herb-roasted vegetables over fluffy quinoa, tossed with crispy, seasoned chickpeas and complemented by savory grilled tempeh. Each bite delivers a satisfying crunch and a burst of herbal freshness, making it a delightful, nutrient-packed meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

567kcal
Protein
31.1g
Fat
21.8g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

2 cups mixed roasted vegetables (approx 200g)

1/2 cup crispy chickpeas (approx 82g)

3 ounces grilled tempeh (approx 85g)

2 tbsp fresh herbs (rosemary, thyme)

1 tsp olive oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped vegetables with olive oil, fresh herbs, salt, and pepper.

  • 2

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy around the edges.

  • 3

    While the vegetables roast, prepare the crispy chickpeas by draining and rinsing canned or cooked chickpeas. Toss them with a small drizzle of olive oil, salt, and pepper, and spread on a separate baking sheet. Roast for 20 minutes until crunchy.

  • 4

    Grill the tempeh: Slice the tempeh into 1/4-inch thick slices, season with salt, pepper, and a pinch of herbs, then grill on a preheated pan over medium heat for about 3-4 minutes per side until golden and heated through.

  • 5

    Assemble the bowl by layering the cooked quinoa with the roasted vegetables, crispy chickpeas, and grilled tempeh.

  • 6

    Finish with an extra sprinkle of fresh herbs, adjust seasoning if necessary, and serve warm.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Grilled Tempeh

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 and Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Grilled Tempeh

A colorful bowl featuring tender herb-roasted vegetables over fluffy quinoa, tossed with crispy, seasoned chickpeas and complemented by savory grilled tempeh. Each bite delivers a satisfying crunch and a burst of herbal freshness, making it a delightful, nutrient-packed meal perfect for any time of day.

NUTRITION

567kcal
Protein
31.1g
Fat
21.8g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

2 cups mixed roasted vegetables (approx 200g)

1/2 cup crispy chickpeas (approx 82g)

3 ounces grilled tempeh (approx 85g)

2 tbsp fresh herbs (rosemary, thyme)

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped vegetables with olive oil, fresh herbs, salt, and pepper.

  • 2

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy around the edges.

  • 3

    While the vegetables roast, prepare the crispy chickpeas by draining and rinsing canned or cooked chickpeas. Toss them with a small drizzle of olive oil, salt, and pepper, and spread on a separate baking sheet. Roast for 20 minutes until crunchy.

  • 4

    Grill the tempeh: Slice the tempeh into 1/4-inch thick slices, season with salt, pepper, and a pinch of herbs, then grill on a preheated pan over medium heat for about 3-4 minutes per side until golden and heated through.

  • 5

    Assemble the bowl by layering the cooked quinoa with the roasted vegetables, crispy chickpeas, and grilled tempeh.

  • 6

    Finish with an extra sprinkle of fresh herbs, adjust seasoning if necessary, and serve warm.