Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl filled with crispy roasted chickpeas, fluffy quinoa, tender edamame, creamy avocado and a sprinkle of rich hemp seeds. This wholesome dish delivers satisfying crunch, balanced textures, and an explosion of clean flavors, making it perfect for a wholesome meal any time of day.

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NUTRITION

580kcal
Protein
32g
Fat
23.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (~82g)

1/2 cup Cooked Quinoa (~93g)

1 cup Shelled Edamame (~155g)

1/4 Avocado (50g)

1 tbsp Hemp Seeds (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain canned chickpeas, pat them dry with a paper towel, toss them with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin).

  • 3

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes, until crispy.

  • 4

    Meanwhile, prepare 1/2 cup cooked quinoa according to package instructions and steam or boil edamame until tender if not pre-cooked.

  • 5

    Slice 1/4 of an avocado.

  • 6

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, and edamame. Top with avocado slices and sprinkle hemp seeds over the entire bowl.

  • 7

    Give a gentle mix to distribute flavors and enjoy immediately.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl filled with crispy roasted chickpeas, fluffy quinoa, tender edamame, creamy avocado and a sprinkle of rich hemp seeds. This wholesome dish delivers satisfying crunch, balanced textures, and an explosion of clean flavors, making it perfect for a wholesome meal any time of day.

NUTRITION

580kcal
Protein
32g
Fat
23.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (~82g)

1/2 cup Cooked Quinoa (~93g)

1 cup Shelled Edamame (~155g)

1/4 Avocado (50g)

1 tbsp Hemp Seeds (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain canned chickpeas, pat them dry with a paper towel, toss them with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin).

  • 3

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes, until crispy.

  • 4

    Meanwhile, prepare 1/2 cup cooked quinoa according to package instructions and steam or boil edamame until tender if not pre-cooked.

  • 5

    Slice 1/4 of an avocado.

  • 6

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, and edamame. Top with avocado slices and sprinkle hemp seeds over the entire bowl.

  • 7

    Give a gentle mix to distribute flavors and enjoy immediately.