Name: Creamy Roasted Red Pepper Hummus Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked Quinoa (~93g); 3 tbsp Roasted Red Pepper Hummus (~45g); 1/2 cup Roasted Chickpeas (~82g); 1/2 cup Shelled Edamame (~75g); 1 cup Fresh Spinach (~30g); 100g Firm Tofu; 1/4 cup Roasted Red Pepper Slices (~30g)

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

A vibrant, hearty bowl featuring a base of fluffy quinoa layered with a silky roasted red pepper hummus, crispy roasted chickpeas, tender edamame, and succulent tofu. Fresh spinach and delicate roasted red pepper slices add a burst of color and texture, making this bowl as nutritious as it is delicious.

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NUTRITION

Protein

31.7g

Fat

19.5g

Carbs

63g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~93g)

3 tbsp Roasted Red Pepper Hummus (~45g)

1/2 cup Roasted Chickpeas (~82g)

1/2 cup Shelled Edamame (~75g)

1 cup Fresh Spinach (~30g)

100g Firm Tofu

1/4 cup Roasted Red Pepper Slices (~30g)

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PREPARATION

1
Prepare cooked quinoa according to package instructions and let it cool slightly.
2
While the quinoa is cooling, warm the tofu in a non-stick skillet over medium heat until lightly browned on all sides.
3
In a serving bowl, layer the quinoa as the base.
4
Spoon the roasted red pepper hummus on one side of the bowl.
5
Add the roasted chickpeas and shelled edamame over the quinoa.
6
Top the bowl with fresh spinach, warm tofu, and garnish with roasted red pepper slices.
7
Drizzle a little extra olive oil or lemon juice if desired and serve immediately.