Crispy Chickpea and Quinoa Power Bowl

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

Crispy Chickpea and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl

A vibrant power bowl featuring crunchy roasted chickpeas, fluffy quinoa, grilled tofu, and protein-packed edamame on a bed of fresh mixed greens for a satisfying bite any time of the day.

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NUTRITION

546kcal
Protein
33.7g
Fat
19.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

100g roasted Chickpeas

1/2 cup cooked Quinoa

100g grilled Extra Firm Tofu

1/2 cup Shelled Edamame

2 cups Mixed Greens (Arugula)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss them with smoked paprika, garlic powder, a drizzle of olive oil, and a pinch of salt if desired.

  • 3

    Spread the chickpeas on the prepared baking sheet and roast for 20-25 minutes, or until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas are roasting, cook the quinoa according to package instructions and set aside.

  • 5

    Slice the extra firm tofu into cubes, season lightly, and grill or pan-sear in a non-stick skillet until golden on all sides (about 3-4 minutes per side).

  • 6

    Prepare the shelled edamame by boiling or steaming for 3-4 minutes until tender.

  • 7

    In a large bowl, combine the mixed greens with the cooked quinoa, grilled tofu, and edamame. Drizzle with olive oil and lemon juice, then gently toss to combine.

  • 8

    Top the bowl with the crispy roasted chickpeas and serve immediately.

Crispy Chickpea and Quinoa Power Bowl

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

Crispy Chickpea and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl

A vibrant power bowl featuring crunchy roasted chickpeas, fluffy quinoa, grilled tofu, and protein-packed edamame on a bed of fresh mixed greens for a satisfying bite any time of the day.

NUTRITION

546kcal
Protein
33.7g
Fat
19.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

100g roasted Chickpeas

1/2 cup cooked Quinoa

100g grilled Extra Firm Tofu

1/2 cup Shelled Edamame

2 cups Mixed Greens (Arugula)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss them with smoked paprika, garlic powder, a drizzle of olive oil, and a pinch of salt if desired.

  • 3

    Spread the chickpeas on the prepared baking sheet and roast for 20-25 minutes, or until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas are roasting, cook the quinoa according to package instructions and set aside.

  • 5

    Slice the extra firm tofu into cubes, season lightly, and grill or pan-sear in a non-stick skillet until golden on all sides (about 3-4 minutes per side).

  • 6

    Prepare the shelled edamame by boiling or steaming for 3-4 minutes until tender.

  • 7

    In a large bowl, combine the mixed greens with the cooked quinoa, grilled tofu, and edamame. Drizzle with olive oil and lemon juice, then gently toss to combine.

  • 8

    Top the bowl with the crispy roasted chickpeas and serve immediately.