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

Enjoy a vibrant bowl packed with herbed roasted vegetables, fluffy quinoa, crispy chickpeas, and savory tempeh—all lightly tossed in a fragrant olive oil drizzle. This dish harmonizes textures and flavors, balancing a nutty crunch with tender, roasted veggies, making it a perfect wholesome meal any time of the day.

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NUTRITION

593kcal
Protein
31.4g
Fat
19.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (≈130g)

150g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

0.5 cup Crispy Chickpeas (≈82g)

75g Tempeh

0.5 tbsp Olive Oil

1 tbsp mixed fresh Herbs (Rosemary, Thyme, Oregano)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chopped mixed vegetables with olive oil, minced garlic, herbs, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, prepare the quinoa according to package instructions.

  • 5

    Cut the tempeh into small cubes and pan-sauté in a lightly oiled non-stick skillet over medium heat until golden and crisp, about 5-7 minutes.

  • 6

    For the chickpeas, if not pre-roasted, toss them with a pinch of salt, pepper, and a sprinkle of herbs. Roast in the oven (you can add them to the vegetables during the last 10 minutes) until they are crispy.

  • 7

    To assemble the bowl, start with a base of quinoa, then layer the roasted vegetables, crispy chickpeas, and sautéed tempeh.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon if desired, 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

Enjoy a vibrant bowl packed with herbed roasted vegetables, fluffy quinoa, crispy chickpeas, and savory tempeh—all lightly tossed in a fragrant olive oil drizzle. This dish harmonizes textures and flavors, balancing a nutty crunch with tender, roasted veggies, making it a perfect wholesome meal any time of the day.

NUTRITION

593kcal
Protein
31.4g
Fat
19.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (≈130g)

150g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

0.5 cup Crispy Chickpeas (≈82g)

75g Tempeh

0.5 tbsp Olive Oil

1 tbsp mixed fresh Herbs (Rosemary, Thyme, Oregano)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chopped mixed vegetables with olive oil, minced garlic, herbs, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, prepare the quinoa according to package instructions.

  • 5

    Cut the tempeh into small cubes and pan-sauté in a lightly oiled non-stick skillet over medium heat until golden and crisp, about 5-7 minutes.

  • 6

    For the chickpeas, if not pre-roasted, toss them with a pinch of salt, pepper, and a sprinkle of herbs. Roast in the oven (you can add them to the vegetables during the last 10 minutes) until they are crispy.

  • 7

    To assemble the bowl, start with a base of quinoa, then layer the roasted vegetables, crispy chickpeas, and sautéed tempeh.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.