Crispy Chickpea Quinoa Power Bowl

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

Crispy Chickpea Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl

This power bowl combines crispy chickpeas and savory quinoa with nutrient-packed kale, creamy avocado, tender tofu, and a boost of edamame for an energizing, protein-rich meal. The medley of textures and flavors makes it satisfying and perfect for any time of day.

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NUTRITION

620kcal
Protein
33.2g
Fat
26.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup chopped kale (67g)

1/4 medium avocado (50g)

140g crispy tofu cubes

1/2 cup shelled edamame (75g)

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Spread rinsed and drained chickpeas on a baking sheet, drizzle with a little olive oil, salt, and preferred spices, then roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press and cube the tofu. Lightly toss tofu cubes in a small amount of olive oil and your choice of seasonings, then bake in the oven for 15-20 minutes until edges are golden and crispy.

  • 3

    In a small pot, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Prepare the kale by massaging it with a pinch of salt and a few drops of olive oil to soften its texture.

  • 5

    Assemble the bowl by layering the cooked quinoa as a base. Top with roasted chickpeas, crispy tofu, massaged kale, and edamame.

  • 6

    Finish by adding diced avocado on top. Optionally, drizzle a tiny bit of extra olive oil over the bowl for added flavor.

Crispy Chickpea Quinoa Power Bowl

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

Crispy Chickpea Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Quinoa Power Bowl

This power bowl combines crispy chickpeas and savory quinoa with nutrient-packed kale, creamy avocado, tender tofu, and a boost of edamame for an energizing, protein-rich meal. The medley of textures and flavors makes it satisfying and perfect for any time of day.

NUTRITION

620kcal
Protein
33.2g
Fat
26.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup chopped kale (67g)

1/4 medium avocado (50g)

140g crispy tofu cubes

1/2 cup shelled edamame (75g)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Spread rinsed and drained chickpeas on a baking sheet, drizzle with a little olive oil, salt, and preferred spices, then roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press and cube the tofu. Lightly toss tofu cubes in a small amount of olive oil and your choice of seasonings, then bake in the oven for 15-20 minutes until edges are golden and crispy.

  • 3

    In a small pot, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Prepare the kale by massaging it with a pinch of salt and a few drops of olive oil to soften its texture.

  • 5

    Assemble the bowl by layering the cooked quinoa as a base. Top with roasted chickpeas, crispy tofu, massaged kale, and edamame.

  • 6

    Finish by adding diced avocado on top. Optionally, drizzle a tiny bit of extra olive oil over the bowl for added flavor.