Crispy Roasted Chickpea Power Bowl

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

Crispy Roasted Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Power Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with baked tofu, nutty quinoa, and bright edamame, all nestled on a bed of fresh spinach and cherry tomatoes. Finished with a zesty lemon tahini drizzle, this power bowl is the perfect balance of satisfying crunch, creamy textures, and refreshing tang.

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NUTRITION

566kcal
Protein
35.9g
Fat
19.7g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

100g roasted chickpeas

150g baked firm tofu

1/2 cup cooked quinoa

1/2 cup steamed edamame

1 cup baby spinach

1/2 cup cherry tomatoes

1/2 tbsp lemon tahini dressing

1/2 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press the tofu to remove excess moisture, cut into cubes, toss with a light seasoning of salt, pepper, and a sprinkle of paprika. Bake alongside the chickpeas for 25 minutes, turning halfway through for even crispiness.

  • 3

    While the chickpeas and tofu are baking, cook quinoa according to package instructions until fluffy.

  • 4

    Lightly steam the edamame and rinse the baby spinach and halved cherry tomatoes.

  • 5

    Combine the roasted chickpeas, baked tofu, cooked quinoa, edamame, spinach, and tomatoes in a bowl.

  • 6

    For the dressing, mix the lemon tahini with lemon juice. Drizzle lightly over the bowl and toss gently to combine all flavors.

  • 7

    Serve warm or at room temperature and enjoy your delicious, nutrient-packed power bowl.

Crispy Roasted Chickpea Power Bowl

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

Crispy Roasted Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Power Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with baked tofu, nutty quinoa, and bright edamame, all nestled on a bed of fresh spinach and cherry tomatoes. Finished with a zesty lemon tahini drizzle, this power bowl is the perfect balance of satisfying crunch, creamy textures, and refreshing tang.

NUTRITION

566kcal
Protein
35.9g
Fat
19.7g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

100g roasted chickpeas

150g baked firm tofu

1/2 cup cooked quinoa

1/2 cup steamed edamame

1 cup baby spinach

1/2 cup cherry tomatoes

1/2 tbsp lemon tahini dressing

1/2 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press the tofu to remove excess moisture, cut into cubes, toss with a light seasoning of salt, pepper, and a sprinkle of paprika. Bake alongside the chickpeas for 25 minutes, turning halfway through for even crispiness.

  • 3

    While the chickpeas and tofu are baking, cook quinoa according to package instructions until fluffy.

  • 4

    Lightly steam the edamame and rinse the baby spinach and halved cherry tomatoes.

  • 5

    Combine the roasted chickpeas, baked tofu, cooked quinoa, edamame, spinach, and tomatoes in a bowl.

  • 6

    For the dressing, mix the lemon tahini with lemon juice. Drizzle lightly over the bowl and toss gently to combine all flavors.

  • 7

    Serve warm or at room temperature and enjoy your delicious, nutrient-packed power bowl.