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 satisfying bowl featuring herb-roasted vegetables, crispy chickpeas, fluffy quinoa, and roasted tofu, all elevated with fresh garlic and aromatic herbs. This dish offers a delightful mix of textures and flavors, perfect as a hearty breakfast, lunch, or dinner.

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NUTRITION

733kcal
Protein
34.6g
Fat
25.2g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (~140g)

1 cup Crispy Chickpeas (~164g)

100g Roasted Tofu

1 medium Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 medium Red Onion (~110g)

1 tablespoon Olive Oil (~14g)

2 cloves Garlic

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a little olive oil, salt, pepper, and a pinch of mixed fresh herbs. Spread on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, garlic, remaining herbs, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the quinoa if not pre-cooked. Follow package instructions to cook until fluffy.

  • 6

    Cut the tofu into 1-inch cubes, season lightly with salt, pepper, and a drizzle of olive oil. Roast or pan-fry the tofu over medium heat until golden and slightly crispy, about 8-10 minutes.

  • 7

    Assemble the bowl by adding cooked quinoa as the base. Top with the roasted vegetables, crispy chickpeas, and roasted tofu.

  • 8

    Finish with an additional drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve warm and enjoy!

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 satisfying bowl featuring herb-roasted vegetables, crispy chickpeas, fluffy quinoa, and roasted tofu, all elevated with fresh garlic and aromatic herbs. This dish offers a delightful mix of textures and flavors, perfect as a hearty breakfast, lunch, or dinner.

NUTRITION

733kcal
Protein
34.6g
Fat
25.2g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (~140g)

1 cup Crispy Chickpeas (~164g)

100g Roasted Tofu

1 medium Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 medium Red Onion (~110g)

1 tablespoon Olive Oil (~14g)

2 cloves Garlic

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a little olive oil, salt, pepper, and a pinch of mixed fresh herbs. Spread on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, garlic, remaining herbs, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the quinoa if not pre-cooked. Follow package instructions to cook until fluffy.

  • 6

    Cut the tofu into 1-inch cubes, season lightly with salt, pepper, and a drizzle of olive oil. Roast or pan-fry the tofu over medium heat until golden and slightly crispy, about 8-10 minutes.

  • 7

    Assemble the bowl by adding cooked quinoa as the base. Top with the roasted vegetables, crispy chickpeas, and roasted tofu.

  • 8

    Finish with an additional drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve warm and enjoy!