Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant bowl featuring a silky roasted red pepper hummus blended with chickpeas and a touch of tangy Greek yogurt, served over a crisp bed of fresh baby spinach, cucumber, and cherry tomatoes, and crowned with protein-packed edamame for an energizing meal that's both satisfying and delicious.

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NUTRITION

608kcal
Protein
35.2g
Fat
21.3g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (240g)

1 tbsp Tahini (15g)

1/2 cup Roasted Red Pepper (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Baby Spinach (30g)

1/2 cup Cucumber slices (52g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Shelled Edamame (78g)

1 tsp Cumin

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PREPARATION

  • 1

    Combine chickpeas, tahini, roasted red pepper, olive oil, lemon juice, garlic, and cumin in a food processor.

  • 2

    Blend until smooth, adding a small amount of water if needed to achieve a creamy consistency.

  • 3

    Stir in the nonfat Greek yogurt to add extra creaminess and boost protein content.

  • 4

    In a bowl, layer the baby spinach as the base and arrange cucumber slices and cherry tomatoes on top.

  • 5

    Spoon the roasted red pepper hummus over the greens.

  • 6

    Top the bowl with shelled edamame for a protein boost.

  • 7

    Finish with a light drizzle of extra olive oil if desired and a sprinkle of cumin for added flavor.

  • 8

    Serve immediately and enjoy your nutritious, satisfying bowl.

Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant bowl featuring a silky roasted red pepper hummus blended with chickpeas and a touch of tangy Greek yogurt, served over a crisp bed of fresh baby spinach, cucumber, and cherry tomatoes, and crowned with protein-packed edamame for an energizing meal that's both satisfying and delicious.

NUTRITION

608kcal
Protein
35.2g
Fat
21.3g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (240g)

1 tbsp Tahini (15g)

1/2 cup Roasted Red Pepper (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Baby Spinach (30g)

1/2 cup Cucumber slices (52g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Shelled Edamame (78g)

1 tsp Cumin

PREPARATION

  • 1

    Combine chickpeas, tahini, roasted red pepper, olive oil, lemon juice, garlic, and cumin in a food processor.

  • 2

    Blend until smooth, adding a small amount of water if needed to achieve a creamy consistency.

  • 3

    Stir in the nonfat Greek yogurt to add extra creaminess and boost protein content.

  • 4

    In a bowl, layer the baby spinach as the base and arrange cucumber slices and cherry tomatoes on top.

  • 5

    Spoon the roasted red pepper hummus over the greens.

  • 6

    Top the bowl with shelled edamame for a protein boost.

  • 7

    Finish with a light drizzle of extra olive oil if desired and a sprinkle of cumin for added flavor.

  • 8

    Serve immediately and enjoy your nutritious, satisfying bowl.