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 herb-infused quinoa, crispy roasted chickpeas, golden baked tofu, and an assortment of roasted seasonal vegetables, all crowned with a sprinkle of nutty hemp seeds. Each bite delivers a satisfying balance of textures and flavors, perfect for a nourishing meal that delights the senses.

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NUTRITION

567kcal
Protein
33g
Fat
23.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup roasted mixed vegetables (150g)

150g baked tofu

2 tbsp hemp seeds (20g)

1/2 tsp olive oil

Herbs to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. In a bowl, toss the mixed vegetables with olive oil, chopped herbs, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, press the tofu to remove excess moisture. Cut into cubes and marinate lightly with herbs, salt, and pepper. Bake the tofu on a separate sheet at 400°F for 20 minutes, flipping halfway.

  • 4

    For the chickpeas, if using canned chickpeas, drain and pat dry. Toss with a pinch of salt, pepper, and herbs, then roast in the oven (or crisp them up in a skillet) until crispy, about 15-20 minutes.

  • 5

    Prepare the cooked quinoa according to package directions. Once cooked, fluff with a fork.

  • 6

    Assemble the bowl by layering the quinoa, roasted vegetables, baked tofu, and crispy chickpeas. Sprinkle hemp seeds over the top and add extra herbs or seasoning as desired.

  • 7

    Serve warm and enjoy your protein-packed, herb-roasted vegetable quinoa bowl!

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 herb-infused quinoa, crispy roasted chickpeas, golden baked tofu, and an assortment of roasted seasonal vegetables, all crowned with a sprinkle of nutty hemp seeds. Each bite delivers a satisfying balance of textures and flavors, perfect for a nourishing meal that delights the senses.

NUTRITION

567kcal
Protein
33g
Fat
23.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup roasted mixed vegetables (150g)

150g baked tofu

2 tbsp hemp seeds (20g)

1/2 tsp olive oil

Herbs to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. In a bowl, toss the mixed vegetables with olive oil, chopped herbs, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, press the tofu to remove excess moisture. Cut into cubes and marinate lightly with herbs, salt, and pepper. Bake the tofu on a separate sheet at 400°F for 20 minutes, flipping halfway.

  • 4

    For the chickpeas, if using canned chickpeas, drain and pat dry. Toss with a pinch of salt, pepper, and herbs, then roast in the oven (or crisp them up in a skillet) until crispy, about 15-20 minutes.

  • 5

    Prepare the cooked quinoa according to package directions. Once cooked, fluff with a fork.

  • 6

    Assemble the bowl by layering the quinoa, roasted vegetables, baked tofu, and crispy chickpeas. Sprinkle hemp seeds over the top and add extra herbs or seasoning as desired.

  • 7

    Serve warm and enjoy your protein-packed, herb-roasted vegetable quinoa bowl!