Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and hearty baked tempeh tossed with roasted broccoli. Finished with a light, tangy lemon tahini drizzle and a hint of extra protein from an egg white, this power bowl is a satisfying blend of textures and flavors that nourishes without weighing you down.

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NUTRITION

457kcal
Protein
35.6g
Fat
12.9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (57g)

1/2 cup roasted chickpeas (82g)

95g baked tempeh

1 cup roasted broccoli (91g)

1 large egg white (33g)

1/2 tsp lemon tahini drizzle (7g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with a light spray of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Rinse and drain canned chickpeas, then pat them dry. Toss with a pinch of cumin, paprika, salt, and a little oil. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    While the vegetables and chickpeas roast, prepare the quinoa according to package directions, then measure out about 1/3 cup cooked quinoa.

  • 4

    Slice the tempeh into cubes and marinate briefly in a splash of low-sodium soy sauce and garlic powder. Bake tempeh in the oven (either on the same tray as the broccoli if space allows or on its own) for 15-20 minutes until lightly crispy.

  • 5

    Lightly whisk the egg white and gently incorporate it into the warm quinoa to add a subtle boost of protein without altering the texture drastically.

  • 6

    For the lemon tahini drizzle, mix tahini with a squeeze of fresh lemon juice, a dash of water to thin, and a pinch of salt.

  • 7

    Assemble the bowl by layering the quinoa mixed with egg white at the base, then top with roasted chickpeas, baked tempeh, and roasted broccoli.

  • 8

    Drizzle the lemon tahini sauce evenly over the bowl and serve immediately.

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli and Lemon Tahini Drizzle

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and hearty baked tempeh tossed with roasted broccoli. Finished with a light, tangy lemon tahini drizzle and a hint of extra protein from an egg white, this power bowl is a satisfying blend of textures and flavors that nourishes without weighing you down.

NUTRITION

457kcal
Protein
35.6g
Fat
12.9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (57g)

1/2 cup roasted chickpeas (82g)

95g baked tempeh

1 cup roasted broccoli (91g)

1 large egg white (33g)

1/2 tsp lemon tahini drizzle (7g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with a light spray of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Rinse and drain canned chickpeas, then pat them dry. Toss with a pinch of cumin, paprika, salt, and a little oil. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    While the vegetables and chickpeas roast, prepare the quinoa according to package directions, then measure out about 1/3 cup cooked quinoa.

  • 4

    Slice the tempeh into cubes and marinate briefly in a splash of low-sodium soy sauce and garlic powder. Bake tempeh in the oven (either on the same tray as the broccoli if space allows or on its own) for 15-20 minutes until lightly crispy.

  • 5

    Lightly whisk the egg white and gently incorporate it into the warm quinoa to add a subtle boost of protein without altering the texture drastically.

  • 6

    For the lemon tahini drizzle, mix tahini with a squeeze of fresh lemon juice, a dash of water to thin, and a pinch of salt.

  • 7

    Assemble the bowl by layering the quinoa mixed with egg white at the base, then top with roasted chickpeas, baked tempeh, and roasted broccoli.

  • 8

    Drizzle the lemon tahini sauce evenly over the bowl and serve immediately.