YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Power Bowl
A vibrant power bowl featuring crispy roasted chickpeas layered over a bed of fluffy quinoa and nutrient-rich baby spinach, complemented with protein-packed edamame and creamy avocado. This bowl delivers a satisfying crunch, a burst of tangy lemon and spices, and a balanced mix of textures and flavors, perfect for a wholesome meal any time of day.
INGREDIENTS
1 cup Roasted Chickpeas (164g)
1/2 cup Cooked Quinoa (93g)
2/3 cup Shelled Edamame (100g)
1/4 medium Avocado (50g)
1 cup Baby Spinach (30g)
1 tablespoon Lemon Juice (15g)
PREPARATION
Preheat your oven to 400°F if you need to crisp up your chickpeas further. If using pre-roasted chickpeas, you can skip this step.
If needed, toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika or cumin) then spread them on a baking sheet and roast for 20-25 minutes until crispy.
In a bowl, layer the baby spinach as your base.
Top the spinach with cooked quinoa, followed by the crispy roasted chickpeas and shelled edamame.
Add sliced avocado on top, then drizzle with lemon juice for a tangy finish.
Gently toss the bowl just before serving to combine the flavors. Enjoy your vibrant and nutrient-packed power bowl!