Crispy Chickpea and Avocado Power Bowl

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

Crispy Chickpea and Avocado Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Power Bowl

Savor a vibrant bowl featuring crispy roasted chickpeas, a creamy hint of avocado, protein-rich tofu and a perfectly hard-boiled egg, all intertwined with nutty quinoa, fresh spinach and juicy cherry tomatoes. The light tahini-lemon drizzle brings everything together in a medley of textures and flavors that feels indulgent yet clean.

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NUTRITION

575kcal
Protein
29.4g
Fat
26.6g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 avocado (50g)

1/2 cup cooked quinoa (93g)

150g firm tofu

1 hard-boiled egg

1 cup fresh spinach

1/2 cup cherry tomatoes (75g)

1 tsp tahini-lemon dressing (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas lightly with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin) and spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions. Set aside and keep warm.

  • 4

    Press the tofu gently to remove excess moisture and cut it into small cubes. Optionally, you can lightly sauté the tofu in a non-stick pan until the edges begin to crisp.

  • 5

    Prepare a simple tahini dressing by mixing tahini with a squeeze of fresh lemon juice. Adjust seasoning with a pinch of salt if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa and fresh spinach as the base. Add the roasted chickpeas, tofu cubes, halved cherry tomatoes, and slices of 1/4 avocado.

  • 7

    Top the assembly with a halved hard-boiled egg. Drizzle the tahini-lemon dressing over the bowl and serve immediately.

Crispy Chickpea and Avocado Power Bowl

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

Crispy Chickpea and Avocado Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Power Bowl

Savor a vibrant bowl featuring crispy roasted chickpeas, a creamy hint of avocado, protein-rich tofu and a perfectly hard-boiled egg, all intertwined with nutty quinoa, fresh spinach and juicy cherry tomatoes. The light tahini-lemon drizzle brings everything together in a medley of textures and flavors that feels indulgent yet clean.

NUTRITION

575kcal
Protein
29.4g
Fat
26.6g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 avocado (50g)

1/2 cup cooked quinoa (93g)

150g firm tofu

1 hard-boiled egg

1 cup fresh spinach

1/2 cup cherry tomatoes (75g)

1 tsp tahini-lemon dressing (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas lightly with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin) and spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions. Set aside and keep warm.

  • 4

    Press the tofu gently to remove excess moisture and cut it into small cubes. Optionally, you can lightly sauté the tofu in a non-stick pan until the edges begin to crisp.

  • 5

    Prepare a simple tahini dressing by mixing tahini with a squeeze of fresh lemon juice. Adjust seasoning with a pinch of salt if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa and fresh spinach as the base. Add the roasted chickpeas, tofu cubes, halved cherry tomatoes, and slices of 1/4 avocado.

  • 7

    Top the assembly with a halved hard-boiled egg. Drizzle the tahini-lemon dressing over the bowl and serve immediately.