Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring herb-roasted mixed vegetables, fluffy quinoa, crispy chickpeas, and tender cubes of marinated tofu, all brought together with a tangy lemon-olive oil dressing. This wholesome and satisfying bowl offers layers of texture and flavor perfect for a balanced meal any time of day.

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NUTRITION

541kcal
Protein
33.5g
Fat
20.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1/2 cup crispy chickpeas (approx. 82g)

250g firm tofu

1 cup mixed roasted vegetables (150g)

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried thyme

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, toss tofu and mixed vegetables with garlic powder, dried thyme, salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the tofu and vegetables on a baking sheet and roast for 20-25 minutes, flipping halfway through.

  • 5

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, toss them with a pinch of salt, pepper, garlic powder, and a tiny drizzle of olive oil, then roast on a separate baking sheet for 15-20 minutes until crispy.

  • 7

    In a large bowl, combine the quinoa, roasted tofu and vegetables, and crispy chickpeas.

  • 8

    Drizzle lemon juice and a bit more olive oil over the bowl, toss gently, and adjust seasonings as needed.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful bowl!

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring herb-roasted mixed vegetables, fluffy quinoa, crispy chickpeas, and tender cubes of marinated tofu, all brought together with a tangy lemon-olive oil dressing. This wholesome and satisfying bowl offers layers of texture and flavor perfect for a balanced meal any time of day.

NUTRITION

541kcal
Protein
33.5g
Fat
20.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1/2 cup crispy chickpeas (approx. 82g)

250g firm tofu

1 cup mixed roasted vegetables (150g)

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried thyme

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, toss tofu and mixed vegetables with garlic powder, dried thyme, salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the tofu and vegetables on a baking sheet and roast for 20-25 minutes, flipping halfway through.

  • 5

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, toss them with a pinch of salt, pepper, garlic powder, and a tiny drizzle of olive oil, then roast on a separate baking sheet for 15-20 minutes until crispy.

  • 7

    In a large bowl, combine the quinoa, roasted tofu and vegetables, and crispy chickpeas.

  • 8

    Drizzle lemon juice and a bit more olive oil over the bowl, toss gently, and adjust seasonings as needed.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful bowl!