Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

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

Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

Enjoy a vibrant bowl loaded with textures and flavors: nutty quinoa, crispy roasted chickpeas, hearty roasted vegetables, and savory tempeh, all brought together with a luscious drizzle of creamy tahini. Perfect for a nourishing meal any time of day.

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NUTRITION

550kcal
Protein
32.2g
Fat
18.1g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

2/3 cup Roasted Chickpeas (110g)

1/2 cup Roasted Mixed Vegetables (75g)

1 cup Arugula (20g)

3 oz Roasted Tempeh (85g)

1 tbsp Creamy Tahini (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas with a drizzle of olive oil, salt, and your favorite spices, then spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    Cut your chosen vegetables (such as carrots and zucchini) into bite-size pieces. Toss with a little oil, salt, and pepper and roast alongside the chickpeas for about 20 minutes, or until tender.

  • 3

    While the chickpeas and vegetables roast, prepare 1/2 cup of quinoa according to package instructions.

  • 4

    For the tempeh, slice into cubes or strips. Marinate lightly with soy sauce, garlic, and a splash of lemon juice, then pan-fry over medium-high heat until golden on all sides (about 6-8 minutes).

  • 5

    To assemble the bowl, layer the cooked quinoa at the base. Top with roasted chickpeas, mixed vegetables, and the golden tempeh. Add a handful of fresh arugula.

  • 6

    Drizzle the creamy tahini over the bowl. Toss gently to combine all flavors before serving warm.

Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

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

Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Tahini

Enjoy a vibrant bowl loaded with textures and flavors: nutty quinoa, crispy roasted chickpeas, hearty roasted vegetables, and savory tempeh, all brought together with a luscious drizzle of creamy tahini. Perfect for a nourishing meal any time of day.

NUTRITION

550kcal
Protein
32.2g
Fat
18.1g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

2/3 cup Roasted Chickpeas (110g)

1/2 cup Roasted Mixed Vegetables (75g)

1 cup Arugula (20g)

3 oz Roasted Tempeh (85g)

1 tbsp Creamy Tahini (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas with a drizzle of olive oil, salt, and your favorite spices, then spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    Cut your chosen vegetables (such as carrots and zucchini) into bite-size pieces. Toss with a little oil, salt, and pepper and roast alongside the chickpeas for about 20 minutes, or until tender.

  • 3

    While the chickpeas and vegetables roast, prepare 1/2 cup of quinoa according to package instructions.

  • 4

    For the tempeh, slice into cubes or strips. Marinate lightly with soy sauce, garlic, and a splash of lemon juice, then pan-fry over medium-high heat until golden on all sides (about 6-8 minutes).

  • 5

    To assemble the bowl, layer the cooked quinoa at the base. Top with roasted chickpeas, mixed vegetables, and the golden tempeh. Add a handful of fresh arugula.

  • 6

    Drizzle the creamy tahini over the bowl. Toss gently to combine all flavors before serving warm.