Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Delight in this vibrant and wholesome bowl featuring a silky roasted red pepper hummus base blended with tender chickpeas and a hint of garlic, tahini, and lemon. Topped with nutrient-packed quinoa, bright shelled edamame, fresh spinach, and a dollop of cool Greek yogurt, this colorful dish offers a satisfying and balanced meal that’s as nourishing as it is delicious.

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NUTRITION

563kcal
Protein
31.8g
Fat
20.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas

1 tablespoon Tahini

1 medium Roasted Red Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tablespoon Fresh Parsley (optional garnish)

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to warm the roasted red pepper or lightly toast the chickpeas for extra flavor.

  • 2

    In a blender or food processor, combine the chickpeas, tahini, roasted red pepper, olive oil, lemon juice, and garlic. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

  • 3

    Prepare your bowl by placing the fresh spinach as the base.

  • 4

    Layer on the cooked quinoa and shelled edamame evenly over the spinach.

  • 5

    Spoon a generous dollop of the creamy roasted red pepper hummus onto the bowl.

  • 6

    Top with a drizzle of nonfat Greek yogurt for extra creaminess and protein.

  • 7

    Garnish with chopped fresh parsley, and serve immediately.

Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Delight in this vibrant and wholesome bowl featuring a silky roasted red pepper hummus base blended with tender chickpeas and a hint of garlic, tahini, and lemon. Topped with nutrient-packed quinoa, bright shelled edamame, fresh spinach, and a dollop of cool Greek yogurt, this colorful dish offers a satisfying and balanced meal that’s as nourishing as it is delicious.

NUTRITION

563kcal
Protein
31.8g
Fat
20.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas

1 tablespoon Tahini

1 medium Roasted Red Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tablespoon Fresh Parsley (optional garnish)

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to warm the roasted red pepper or lightly toast the chickpeas for extra flavor.

  • 2

    In a blender or food processor, combine the chickpeas, tahini, roasted red pepper, olive oil, lemon juice, and garlic. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

  • 3

    Prepare your bowl by placing the fresh spinach as the base.

  • 4

    Layer on the cooked quinoa and shelled edamame evenly over the spinach.

  • 5

    Spoon a generous dollop of the creamy roasted red pepper hummus onto the bowl.

  • 6

    Top with a drizzle of nonfat Greek yogurt for extra creaminess and protein.

  • 7

    Garnish with chopped fresh parsley, and serve immediately.