Garlic-Herb Roasted Mushroom Bowl with Quinoa

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

Garlic-Herb Roasted Mushroom Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Mushroom Bowl with Quinoa

A savory bowl bursting with garlic-herb roasted mushrooms, perfectly complemented by protein-packed extra firm tofu and chickpeas atop fluffy quinoa and fresh spinach. This dish is a delightful fusion of textures and flavors, delivering a hearty yet light meal that nourishes and satisfies.

Try 7 days free, then $12.99 / mo.

NUTRITION

567kcal
Protein
33.3g
Fat
19.9g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa

1/2 block (150g) extra firm tofu

1/2 cup canned chickpeas, drained

1 cup sliced cremini mushrooms

1 cup fresh spinach

1/2 tablespoon olive oil

2 garlic cloves

Fresh thyme & rosemary to taste

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu with a paper towel and cut into 1-inch cubes.

  • 3

    In a bowl, toss the sliced cremini mushrooms with minced garlic, fresh chopped thyme and rosemary, 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the mushrooms on a baking sheet and roast for 15 minutes until they are tender and lightly browned.

  • 5

    While the mushrooms roast, heat a non-stick skillet over medium heat and lightly sauté the tofu cubes until golden on all sides. Alternatively, you can bake tofu alongside the mushrooms if preferred.

  • 6

    In a serving bowl, combine 1 cup of cooked quinoa with fresh spinach, then gently fold in the roasted mushrooms and sautéed tofu.

  • 7

    Rinse and drain 1/2 cup of canned chickpeas and add them to the bowl for an extra protein boost.

  • 8

    Finish with an extra sprinkle of fresh herbs, adjust seasoning with salt and pepper, and serve warm.

Garlic-Herb Roasted Mushroom Bowl with Quinoa

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

Garlic-Herb Roasted Mushroom Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Mushroom Bowl with Quinoa

A savory bowl bursting with garlic-herb roasted mushrooms, perfectly complemented by protein-packed extra firm tofu and chickpeas atop fluffy quinoa and fresh spinach. This dish is a delightful fusion of textures and flavors, delivering a hearty yet light meal that nourishes and satisfies.

NUTRITION

567kcal
Protein
33.3g
Fat
19.9g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa

1/2 block (150g) extra firm tofu

1/2 cup canned chickpeas, drained

1 cup sliced cremini mushrooms

1 cup fresh spinach

1/2 tablespoon olive oil

2 garlic cloves

Fresh thyme & rosemary to taste

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu with a paper towel and cut into 1-inch cubes.

  • 3

    In a bowl, toss the sliced cremini mushrooms with minced garlic, fresh chopped thyme and rosemary, 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the mushrooms on a baking sheet and roast for 15 minutes until they are tender and lightly browned.

  • 5

    While the mushrooms roast, heat a non-stick skillet over medium heat and lightly sauté the tofu cubes until golden on all sides. Alternatively, you can bake tofu alongside the mushrooms if preferred.

  • 6

    In a serving bowl, combine 1 cup of cooked quinoa with fresh spinach, then gently fold in the roasted mushrooms and sautéed tofu.

  • 7

    Rinse and drain 1/2 cup of canned chickpeas and add them to the bowl for an extra protein boost.

  • 8

    Finish with an extra sprinkle of fresh herbs, adjust seasoning with salt and pepper, and serve warm.