Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

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

Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

Enjoy a satisfying power bowl packed with protein-rich roasted chickpeas, hearty black beans, fluffy quinoa, and tender edamame, all tossed with crisp spinach and drizzled with a zesty tahini sauce. This vibrant bowl delivers a perfect balance of textures and bright flavors to fuel your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

648kcal
Protein
33.3g
Fat
21.8g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (approx. 82g)

1/2 cup Black Beans (approx. 130g)

1/2 cup cooked Quinoa (approx. 93g)

2/3 cup cooked Shelled Edamame (approx. 100g)

1 tbsp Tahini (approx. 15g)

1 cup Fresh Spinach (approx. 30g)

1 tbsp Lemon Juice (approx. 15g)

1 tsp Olive Oil (approx. 5g)

1 tsp Garlic Powder

1 tsp Cumin

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a drizzle of olive oil, garlic powder, cumin, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas are roasting, prepare the quinoa according to the package instructions.

  • 5

    Warm the black beans and edamame in a small saucepan over low heat, or simply rinse if using pre-cooked varieties.

  • 6

    In a small bowl, mix the tahini with lemon juice and a small splash of water to achieve a smooth, drizzly consistency.

  • 7

    Assemble the bowl by layering the cooked quinoa, warmed black beans, edamame, fresh spinach, and roasted chickpeas.

  • 8

    Drizzle the tahini sauce over the bowl and toss gently to combine all flavors.

  • 9

    Season with additional salt and pepper if desired and serve immediately.

Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

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

Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Black Bean Power Bowl with Tahini Sauce

Enjoy a satisfying power bowl packed with protein-rich roasted chickpeas, hearty black beans, fluffy quinoa, and tender edamame, all tossed with crisp spinach and drizzled with a zesty tahini sauce. This vibrant bowl delivers a perfect balance of textures and bright flavors to fuel your day.

NUTRITION

648kcal
Protein
33.3g
Fat
21.8g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (approx. 82g)

1/2 cup Black Beans (approx. 130g)

1/2 cup cooked Quinoa (approx. 93g)

2/3 cup cooked Shelled Edamame (approx. 100g)

1 tbsp Tahini (approx. 15g)

1 cup Fresh Spinach (approx. 30g)

1 tbsp Lemon Juice (approx. 15g)

1 tsp Olive Oil (approx. 5g)

1 tsp Garlic Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a drizzle of olive oil, garlic powder, cumin, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas are roasting, prepare the quinoa according to the package instructions.

  • 5

    Warm the black beans and edamame in a small saucepan over low heat, or simply rinse if using pre-cooked varieties.

  • 6

    In a small bowl, mix the tahini with lemon juice and a small splash of water to achieve a smooth, drizzly consistency.

  • 7

    Assemble the bowl by layering the cooked quinoa, warmed black beans, edamame, fresh spinach, and roasted chickpeas.

  • 8

    Drizzle the tahini sauce over the bowl and toss gently to combine all flavors.

  • 9

    Season with additional salt and pepper if desired and serve immediately.