Citrus-Herb Roasted Vegetable Quinoa Bowl

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

Citrus-Herb Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring fluffy quinoa, savory roasted tofu and chickpeas, and crisp, colorful vegetables all kissed with a zesty citrus-herb dressing. Perfect as breakfast, lunch, or dinner, this dish offers a satisfying blend of textures and flavors with a bright, aromatic finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
34.2g
Fat
27.4g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

200g firm tofu

1/2 cup chickpeas (82g)

1 cup broccoli (91g)

1/2 medium red bell pepper (46g)

1 tbsp olive oil

1 tbsp lemon juice

2 tbsp fresh herbs (cilantro & parsley)

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into cubes.

  • 2

    In a bowl, toss the tofu and chickpeas with half the olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes, turning halfway through until lightly browned.

  • 3

    While the tofu and chickpeas roast, chop the broccoli and red bell pepper into bite-sized pieces. Place these vegetables on another baking sheet, drizzle with the remaining olive oil, and season with salt, pepper, and a squeeze of lemon juice. Roast in the oven for about 15 minutes until the vegetables are tender and slightly charred.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked. Fluff it with a fork and place in a large bowl.

  • 5

    Combine the roasted tofu, chickpeas, and vegetables with the quinoa. Drizzle with additional lemon juice if desired and sprinkle with fresh herbs.

  • 6

    Toss gently to mix the flavors and serve warm.

Citrus-Herb Roasted Vegetable Quinoa Bowl

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

Citrus-Herb Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring fluffy quinoa, savory roasted tofu and chickpeas, and crisp, colorful vegetables all kissed with a zesty citrus-herb dressing. Perfect as breakfast, lunch, or dinner, this dish offers a satisfying blend of textures and flavors with a bright, aromatic finish.

NUTRITION

577kcal
Protein
34.2g
Fat
27.4g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

200g firm tofu

1/2 cup chickpeas (82g)

1 cup broccoli (91g)

1/2 medium red bell pepper (46g)

1 tbsp olive oil

1 tbsp lemon juice

2 tbsp fresh herbs (cilantro & parsley)

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into cubes.

  • 2

    In a bowl, toss the tofu and chickpeas with half the olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes, turning halfway through until lightly browned.

  • 3

    While the tofu and chickpeas roast, chop the broccoli and red bell pepper into bite-sized pieces. Place these vegetables on another baking sheet, drizzle with the remaining olive oil, and season with salt, pepper, and a squeeze of lemon juice. Roast in the oven for about 15 minutes until the vegetables are tender and slightly charred.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked. Fluff it with a fork and place in a large bowl.

  • 5

    Combine the roasted tofu, chickpeas, and vegetables with the quinoa. Drizzle with additional lemon juice if desired and sprinkle with fresh herbs.

  • 6

    Toss gently to mix the flavors and serve warm.