YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Power Bowl with Tahini Sauce
Dive into a vibrant power bowl featuring crispy roasted chickpeas, fluffy quinoa, protein-packed edamame, and a perfectly poached egg atop a bed of fresh greens and garden vegetables. Drizzled with a light tahini-lemon sauce, each bite is a delightful blend of textures and flavors that invigorates your senses and fuels your day.
INGREDIENTS
0.75 cup Roasted Chickpeas (123g)
0.75 cup Cooked Quinoa (120g)
0.5 cup Shelled Edamame (75g)
1 large Poached Egg (50g)
1 cup Arugula (20g)
0.5 cup Cherry Tomatoes (75g)
0.5 cup Diced Cucumber (52g)
1 teaspoon Tahini (5g)
1 tablespoon Fresh Lemon Juice (15g)
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas if using canned, pat dry, and toss with a bit of olive oil, salt, pepper, and your favorite spices for roasting (such as paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.
Blanch or steam the edamame until tender. If using frozen, ensure they’re fully thawed and lightly warmed.
Prepare a poached egg by bringing a small pot of water to a simmer, adding a splash of vinegar, stirring to create a gentle whirlpool, and carefully sliding in the egg. Cook for 3-4 minutes until the egg white is set while the yolk remains runny, then remove with a slotted spoon.
In a bowl, combine the cooked quinoa, roasted chickpeas, edamame, arugula, cherry tomatoes, and diced cucumber.
In a small bowl, mix the tahini and fresh lemon juice with a teaspoon of water to thin out the sauce slightly. Drizzle over the bowl.
Top the bowl with the poached egg. Serve immediately and enjoy your nutrient-packed, flavorful power bowl.