Roasted Mediterranean Vegetable Quinoa Bowl

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

Roasted Mediterranean Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Mediterranean Vegetable Quinoa Bowl

Enjoy a vibrant bowl of roasted Mediterranean vegetables paired with fluffy quinoa, hearty chickpeas, and protein-packed edamame, all garnished with tangy feta and a drizzle of olive oil. The warm, roasted flavors and colorful mix make this dish a satisfying, balanced option any time of day.

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NUTRITION

560kcal
Protein
32g
Fat
19.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (~92g)

1/2 cup Chickpeas, cooked (~82g)

1.25 cup Shelled Edamame (~185g)

1 ounce Feta Cheese (~28g)

1 cup Mixed Mediterranean Vegetables (~120g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

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

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss them with a small amount of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    While the veggies roast, prepare the quinoa according to package instructions if not already cooked.

  • 5

    If desired, toss chickpeas with a pinch of salt and roast them alongside the veggies for extra texture, or simply use pre-cooked chickpeas.

  • 6

    In a large bowl, combine cooked quinoa, roasted chickpeas, and edamame. Gently fold in the roasted vegetables once they are done.

  • 7

    Top the bowl with crumbled feta cheese and drizzle with the remaining olive oil.

  • 8

    Mix gently and serve warm.

Roasted Mediterranean Vegetable Quinoa Bowl

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

Roasted Mediterranean Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Mediterranean Vegetable Quinoa Bowl

Enjoy a vibrant bowl of roasted Mediterranean vegetables paired with fluffy quinoa, hearty chickpeas, and protein-packed edamame, all garnished with tangy feta and a drizzle of olive oil. The warm, roasted flavors and colorful mix make this dish a satisfying, balanced option any time of day.

NUTRITION

560kcal
Protein
32g
Fat
19.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (~92g)

1/2 cup Chickpeas, cooked (~82g)

1.25 cup Shelled Edamame (~185g)

1 ounce Feta Cheese (~28g)

1 cup Mixed Mediterranean Vegetables (~120g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

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

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss them with a small amount of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    While the veggies roast, prepare the quinoa according to package instructions if not already cooked.

  • 5

    If desired, toss chickpeas with a pinch of salt and roast them alongside the veggies for extra texture, or simply use pre-cooked chickpeas.

  • 6

    In a large bowl, combine cooked quinoa, roasted chickpeas, and edamame. Gently fold in the roasted vegetables once they are done.

  • 7

    Top the bowl with crumbled feta cheese and drizzle with the remaining olive oil.

  • 8

    Mix gently and serve warm.