Roasted Rainbow Vegetable Buddha Bowl

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

Roasted Rainbow Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl

Enjoy a vibrant bowl packed with color and flavor, featuring tender grilled chicken breast layered over a bed of fluffy quinoa and a medley of roasted red bell pepper, broccoli, and carrots, complemented by crispy roasted chickpeas. Each bite delivers a perfect balance of textures and tastes, making this Buddha bowl both nourishing and satisfying.

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NUTRITION

446kcal
Protein
41.4g
Fat
7.4g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Red Bell Pepper (chopped)

1/2 cup Broccoli Florets

1/2 cup Carrots (sliced)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, broccoli into florets, and slice the carrots into bite-sized pieces.

  • 3

    Toss the chickpeas with a drizzle of olive oil, salt, and your favorite seasonings. Spread them onto a baking sheet along with the chopped vegetables.

  • 4

    Roast the vegetables and chickpeas in the oven for about 20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, grill the chicken breast on a lightly oiled grill pan or outdoor grill until it reaches an internal temperature of 165°F, then slice it into strips.

  • 6

    Prepare the quinoa according to the package instructions.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa as the base, then topping it with the roasted vegetables, chickpeas, and grilled chicken slices.

  • 8

    Finish with a light drizzle of your favorite dressing or a squeeze of lemon juice, if desired, and serve warm.

Roasted Rainbow Vegetable Buddha Bowl

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

Roasted Rainbow Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl

Enjoy a vibrant bowl packed with color and flavor, featuring tender grilled chicken breast layered over a bed of fluffy quinoa and a medley of roasted red bell pepper, broccoli, and carrots, complemented by crispy roasted chickpeas. Each bite delivers a perfect balance of textures and tastes, making this Buddha bowl both nourishing and satisfying.

NUTRITION

446kcal
Protein
41.4g
Fat
7.4g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Red Bell Pepper (chopped)

1/2 cup Broccoli Florets

1/2 cup Carrots (sliced)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, broccoli into florets, and slice the carrots into bite-sized pieces.

  • 3

    Toss the chickpeas with a drizzle of olive oil, salt, and your favorite seasonings. Spread them onto a baking sheet along with the chopped vegetables.

  • 4

    Roast the vegetables and chickpeas in the oven for about 20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, grill the chicken breast on a lightly oiled grill pan or outdoor grill until it reaches an internal temperature of 165°F, then slice it into strips.

  • 6

    Prepare the quinoa according to the package instructions.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa as the base, then topping it with the roasted vegetables, chickpeas, and grilled chicken slices.

  • 8

    Finish with a light drizzle of your favorite dressing or a squeeze of lemon juice, if desired, and serve warm.