Crispy Chickpea Quinoa Power Bowl

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

Crispy Chickpea Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl

A vibrant power bowl that combines nutty quinoa, crispy roasted chickpeas, perfectly poached eggs, and tender edamame over a bed of fresh spinach, all brought together with a tangy tahini-lemon dressing. This bowl is a balanced and satisfying meal bursting with textures and flavors.

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NUTRITION

577kcal
Protein
33.5g
Fat
24.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry quinoa

1/2 cup roasted chickpeas

2 large eggs

1/4 cup shelled edamame

1 cup baby spinach

1 tbsp tahini-lemon dressing

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PREPARATION

  • 1

    Rinse 1/4 cup of dry quinoa under cold water. Cook it in a small pot with water (use a 1:2 quinoa-to-water ratio) until tender, about 15 minutes. Fluff with a fork and set aside.

  • 2

    Preheat your oven to 400°F. Drain and rinse a can of chickpeas (or use pre-soaked chickpeas), pat dry, toss with olive oil, salt, pepper, and your favorite spices (such as paprika and cumin), and roast on a baking sheet for 20-25 minutes until crispy.

  • 3

    In a small pot, bring water to a gentle simmer and poach 2 large eggs until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook them to your desired consistency.

  • 4

    Warm 1/4 cup shelled edamame (if not using pre-cooked, steam them for a few minutes until tender).

  • 5

    To assemble the bowl, start with a bed of 1 cup fresh baby spinach in a serving bowl. Add the cooked quinoa, roasted chickpeas, and edamame. Carefully place the poached eggs on top.

  • 6

    Drizzle 1 tablespoon of tahini mixed with a squeeze of fresh lemon juice over the bowl. Season with a pinch of salt and pepper, and serve immediately.

Crispy Chickpea Quinoa Power Bowl

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

Crispy Chickpea Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl

A vibrant power bowl that combines nutty quinoa, crispy roasted chickpeas, perfectly poached eggs, and tender edamame over a bed of fresh spinach, all brought together with a tangy tahini-lemon dressing. This bowl is a balanced and satisfying meal bursting with textures and flavors.

NUTRITION

577kcal
Protein
33.5g
Fat
24.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry quinoa

1/2 cup roasted chickpeas

2 large eggs

1/4 cup shelled edamame

1 cup baby spinach

1 tbsp tahini-lemon dressing

PREPARATION

  • 1

    Rinse 1/4 cup of dry quinoa under cold water. Cook it in a small pot with water (use a 1:2 quinoa-to-water ratio) until tender, about 15 minutes. Fluff with a fork and set aside.

  • 2

    Preheat your oven to 400°F. Drain and rinse a can of chickpeas (or use pre-soaked chickpeas), pat dry, toss with olive oil, salt, pepper, and your favorite spices (such as paprika and cumin), and roast on a baking sheet for 20-25 minutes until crispy.

  • 3

    In a small pot, bring water to a gentle simmer and poach 2 large eggs until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook them to your desired consistency.

  • 4

    Warm 1/4 cup shelled edamame (if not using pre-cooked, steam them for a few minutes until tender).

  • 5

    To assemble the bowl, start with a bed of 1 cup fresh baby spinach in a serving bowl. Add the cooked quinoa, roasted chickpeas, and edamame. Carefully place the poached eggs on top.

  • 6

    Drizzle 1 tablespoon of tahini mixed with a squeeze of fresh lemon juice over the bowl. Season with a pinch of salt and pepper, and serve immediately.