Crispy Chickpea and Quinoa Power Bowl

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

Crispy Chickpea and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl

Enjoy a vibrant bowl featuring nutty quinoa, crispy roasted chickpeas, tender edamame, and fresh garden vegetables. This power bowl is artfully balanced between warm and cool textures and finished with a perfectly boiled egg to add an extra protein punch.

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NUTRITION

501kcal
Protein
31.6g
Fat
13.4g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~90g)

3/4 cup roasted Chickpeas (~123g)

1/2 cup shelled Edamame (~75g)

1 cup fresh Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

1 medium Boiled Egg (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned or pre-cooked chickpeas, toss with olive oil, salt, pepper, and your favorite spices, then roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions until fluffy, then set aside.

  • 3

    Lightly steam or boil shelled edamame for 3-5 minutes, then drain and set aside.

  • 4

    Prepare a fresh salad base by placing spinach and halved cherry tomatoes in a bowl.

  • 5

    Assemble the bowl by layering quinoa, crispy chickpeas, edamame, and the greens. Top with a freshly boiled, peeled egg.

  • 6

    Drizzle with your favorite light vinaigrette or a squeeze of lemon if desired, toss gently, and serve immediately.

Crispy Chickpea and Quinoa Power Bowl

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

Crispy Chickpea and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl

Enjoy a vibrant bowl featuring nutty quinoa, crispy roasted chickpeas, tender edamame, and fresh garden vegetables. This power bowl is artfully balanced between warm and cool textures and finished with a perfectly boiled egg to add an extra protein punch.

NUTRITION

501kcal
Protein
31.6g
Fat
13.4g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~90g)

3/4 cup roasted Chickpeas (~123g)

1/2 cup shelled Edamame (~75g)

1 cup fresh Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

1 medium Boiled Egg (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned or pre-cooked chickpeas, toss with olive oil, salt, pepper, and your favorite spices, then roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions until fluffy, then set aside.

  • 3

    Lightly steam or boil shelled edamame for 3-5 minutes, then drain and set aside.

  • 4

    Prepare a fresh salad base by placing spinach and halved cherry tomatoes in a bowl.

  • 5

    Assemble the bowl by layering quinoa, crispy chickpeas, edamame, and the greens. Top with a freshly boiled, peeled egg.

  • 6

    Drizzle with your favorite light vinaigrette or a squeeze of lemon if desired, toss gently, and serve immediately.