Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant and satisfying Buddha bowl featuring crispy roasted chickpeas, fluffy quinoa, and a medley of fresh veggies, all crowned with a tangy tahini-lemon dressing and complemented by protein-rich egg and egg white. This bowl is as nourishing as it is delightful, perfect for a wholesome meal any time of day.

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NUTRITION

585kcal
Protein
33.1g
Fat
18.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted canned chickpeas

1/2 cup cooked quinoa

1 cup baby spinach

1/2 cup cherry tomatoes

1/2 cup cucumber slices

1/8 cup crumbled feta cheese

1 hard-boiled egg

1 egg white

1 tsp tahini (plus lemon juice as needed)

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PREPARATION

  • 1

    Preheat your oven to 400°F if you wish to crisp up your already canned chickpeas. Spread drained chickpeas on a baking sheet, season with salt, pepper, and your favorite spices (e.g., paprika, garlic powder), and roast for 20 minutes until they are crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and let it cool slightly.

  • 3

    Prepare the vegetables by washing the baby spinach, halving the cherry tomatoes, and slicing the cucumber.

  • 4

    Peel the hard-boiled egg and separate an egg white if desired. Slice the egg into quarters.

  • 5

    Assemble your Buddha bowl: start with a base of baby spinach, add the cooked quinoa, and arrange the roasted chickpeas, cherry tomatoes, cucumber slices, and crumbled feta on top.

  • 6

    Place the sliced egg and extra egg white around the bowl for added protein.

  • 7

    Drizzle tahini and a squeeze of fresh lemon juice over the bowl, toss gently, and serve immediately.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant and satisfying Buddha bowl featuring crispy roasted chickpeas, fluffy quinoa, and a medley of fresh veggies, all crowned with a tangy tahini-lemon dressing and complemented by protein-rich egg and egg white. This bowl is as nourishing as it is delightful, perfect for a wholesome meal any time of day.

NUTRITION

585kcal
Protein
33.1g
Fat
18.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted canned chickpeas

1/2 cup cooked quinoa

1 cup baby spinach

1/2 cup cherry tomatoes

1/2 cup cucumber slices

1/8 cup crumbled feta cheese

1 hard-boiled egg

1 egg white

1 tsp tahini (plus lemon juice as needed)

PREPARATION

  • 1

    Preheat your oven to 400°F if you wish to crisp up your already canned chickpeas. Spread drained chickpeas on a baking sheet, season with salt, pepper, and your favorite spices (e.g., paprika, garlic powder), and roast for 20 minutes until they are crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and let it cool slightly.

  • 3

    Prepare the vegetables by washing the baby spinach, halving the cherry tomatoes, and slicing the cucumber.

  • 4

    Peel the hard-boiled egg and separate an egg white if desired. Slice the egg into quarters.

  • 5

    Assemble your Buddha bowl: start with a base of baby spinach, add the cooked quinoa, and arrange the roasted chickpeas, cherry tomatoes, cucumber slices, and crumbled feta on top.

  • 6

    Place the sliced egg and extra egg white around the bowl for added protein.

  • 7

    Drizzle tahini and a squeeze of fresh lemon juice over the bowl, toss gently, and serve immediately.