Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant, hearty bowl featuring a silky roasted red pepper hummus base paired with protein-packed chickpeas, a refreshing medley of crisp vegetables, and a perfectly boiled egg crowned atop a drizzle of tangy Greek yogurt. This bowl is a delightful balance of creamy, savory, and fresh flavors, ideal for any meal of the day.

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NUTRITION

546kcal
Protein
35.1g
Fat
20.5g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 tbsp tahini

0.5 tsp extra virgin olive oil

1 medium roasted red pepper

1/3 cup plain nonfat Greek yogurt

1 cup baby spinach

1/2 cup cherry tomatoes (quartered)

1/2 cup cucumber (sliced)

1 large hard-boiled egg

1 tbsp lemon juice

1 garlic clove

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PREPARATION

  • 1

    In a food processor, combine the chickpeas, tahini, olive oil, roasted red pepper, lemon juice, and garlic. Blend until smooth and creamy, adding a little water if necessary for consistency.

  • 2

    Taste and adjust seasoning if needed.

  • 3

    Assemble your bowl by placing a generous layer of baby spinach at the base.

  • 4

    Spoon a thick layer of the roasted red pepper hummus over the spinach.

  • 5

    Arrange the quartered cherry tomatoes and sliced cucumber on top of the hummus.

  • 6

    Slice the hard-boiled egg in half and place it on top as a protein boost.

  • 7

    Finish with a drizzle of plain Greek yogurt over the bowl for added creaminess and tang.

Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant, hearty bowl featuring a silky roasted red pepper hummus base paired with protein-packed chickpeas, a refreshing medley of crisp vegetables, and a perfectly boiled egg crowned atop a drizzle of tangy Greek yogurt. This bowl is a delightful balance of creamy, savory, and fresh flavors, ideal for any meal of the day.

NUTRITION

546kcal
Protein
35.1g
Fat
20.5g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 tbsp tahini

0.5 tsp extra virgin olive oil

1 medium roasted red pepper

1/3 cup plain nonfat Greek yogurt

1 cup baby spinach

1/2 cup cherry tomatoes (quartered)

1/2 cup cucumber (sliced)

1 large hard-boiled egg

1 tbsp lemon juice

1 garlic clove

PREPARATION

  • 1

    In a food processor, combine the chickpeas, tahini, olive oil, roasted red pepper, lemon juice, and garlic. Blend until smooth and creamy, adding a little water if necessary for consistency.

  • 2

    Taste and adjust seasoning if needed.

  • 3

    Assemble your bowl by placing a generous layer of baby spinach at the base.

  • 4

    Spoon a thick layer of the roasted red pepper hummus over the spinach.

  • 5

    Arrange the quartered cherry tomatoes and sliced cucumber on top of the hummus.

  • 6

    Slice the hard-boiled egg in half and place it on top as a protein boost.

  • 7

    Finish with a drizzle of plain Greek yogurt over the bowl for added creaminess and tang.