Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

A vibrant bowl featuring golden quinoa tossed with herb-roasted vegetables, crispy chickpeas, and perfectly baked tofu. This hearty, nutrient-dense meal offers a delightful blend of textures and flavors, accented with aromatic herbs and a hint of lemon zest for freshness.

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NUTRITION

614kcal
Protein
31.6g
Fat
16.7g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (approx. 150g)

1 cup roasted chickpeas (approx. 160g)

1 cup herb-roasted mixed vegetables (approx. 150g)

3 ounces baked tofu (approx. 85g)

1 teaspoon fresh lemon zest

1 tablespoon fresh herbs (rosemary, thyme)

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the mixed vegetables by chopping zucchini, bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain canned chickpeas. Toss them lightly with a bit of olive oil, salt, pepper, and additional herbs if desired. Spread them separately on a baking sheet and roast for 25-30 minutes, stirring halfway, until they turn crispy.

  • 5

    For the baked tofu, press extra-firm tofu to remove excess water, cut into cubes, season lightly with salt, pepper, and herbs, then bake on a lined baking sheet at 400°F for 20 minutes or until edges are crisp.

  • 6

    Cook quinoa as per package instructions until it’s fluffy. Measure out 0.75 cup of cooked quinoa.

  • 7

    Assemble the bowl by adding the cooked quinoa, roasted vegetables, crispy chickpeas, and baked tofu. Sprinkle fresh lemon zest on top for a burst of brightness.

  • 8

    Mix gently to combine flavors and serve warm.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

A vibrant bowl featuring golden quinoa tossed with herb-roasted vegetables, crispy chickpeas, and perfectly baked tofu. This hearty, nutrient-dense meal offers a delightful blend of textures and flavors, accented with aromatic herbs and a hint of lemon zest for freshness.

NUTRITION

614kcal
Protein
31.6g
Fat
16.7g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (approx. 150g)

1 cup roasted chickpeas (approx. 160g)

1 cup herb-roasted mixed vegetables (approx. 150g)

3 ounces baked tofu (approx. 85g)

1 teaspoon fresh lemon zest

1 tablespoon fresh herbs (rosemary, thyme)

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the mixed vegetables by chopping zucchini, bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain canned chickpeas. Toss them lightly with a bit of olive oil, salt, pepper, and additional herbs if desired. Spread them separately on a baking sheet and roast for 25-30 minutes, stirring halfway, until they turn crispy.

  • 5

    For the baked tofu, press extra-firm tofu to remove excess water, cut into cubes, season lightly with salt, pepper, and herbs, then bake on a lined baking sheet at 400°F for 20 minutes or until edges are crisp.

  • 6

    Cook quinoa as per package instructions until it’s fluffy. Measure out 0.75 cup of cooked quinoa.

  • 7

    Assemble the bowl by adding the cooked quinoa, roasted vegetables, crispy chickpeas, and baked tofu. Sprinkle fresh lemon zest on top for a burst of brightness.

  • 8

    Mix gently to combine flavors and serve warm.