Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

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

Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, fluffy quinoa, and a medley of roasted bell peppers and zucchini, all uplifted with tender edamame. This power bowl is a balance of savory roasted flavors and delightful textures, making it a satisfying meal any time of the day.

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NUTRITION

579kcal
Protein
31g
Fat
11.3g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

1 cup roasted mixed vegetables (150g)

1/2 cup boiled edamame (78g)

Salt, pepper, and garlic powder to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and garlic powder, then spread them out on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan occasionally for even cooking.

  • 3

    Chop bell pepper and zucchini into bite-sized pieces. Spread the vegetables on a separate baking sheet and season lightly. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the chickpeas and vegetables are roasting, prepare the quinoa according to package instructions. Use 1/2 cup of cooked quinoa for the bowl.

  • 5

    Boil the shelled edamame until tender (if not using pre-cooked), then drain and set aside.

  • 6

    Once all components are cooked, assemble the bowl by layering the quinoa at the base, followed by the roasted chickpeas, vegetables, and edamame.

  • 7

    Finish with additional seasoning or a squeeze of lemon if desired, and serve warm.

Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

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

Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, fluffy quinoa, and a medley of roasted bell peppers and zucchini, all uplifted with tender edamame. This power bowl is a balance of savory roasted flavors and delightful textures, making it a satisfying meal any time of the day.

NUTRITION

579kcal
Protein
31g
Fat
11.3g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

1 cup roasted mixed vegetables (150g)

1/2 cup boiled edamame (78g)

Salt, pepper, and garlic powder to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and garlic powder, then spread them out on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan occasionally for even cooking.

  • 3

    Chop bell pepper and zucchini into bite-sized pieces. Spread the vegetables on a separate baking sheet and season lightly. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the chickpeas and vegetables are roasting, prepare the quinoa according to package instructions. Use 1/2 cup of cooked quinoa for the bowl.

  • 5

    Boil the shelled edamame until tender (if not using pre-cooked), then drain and set aside.

  • 6

    Once all components are cooked, assemble the bowl by layering the quinoa at the base, followed by the roasted chickpeas, vegetables, and edamame.

  • 7

    Finish with additional seasoning or a squeeze of lemon if desired, and serve warm.