Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

Savor the satisfying crunch of roasted chickpeas paired with tender roasted vegetables, enhanced by a silky, tangy tahini dressing. This vibrant bowl balances warm spices and fresh ingredients for a fulfilling meal perfect any time of day.

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NUTRITION

624kcal
Protein
33.5g
Fat
23g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

5 oz firm tofu

1/3 cup cooked quinoa

1 cup roasted mixed vegetables (bell pepper & zucchini)

1 cup baby spinach

2 tsp tahini

1 tbsp lemon juice

1 tsp olive oil

Spices: smoked paprika, garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press and drain tofu, then cut into cubes. Toss tofu in a little olive oil, salt, and pepper, and bake on a separate tray at 400°F for about 25 minutes until edges are golden.

  • 3

    Cut bell pepper and zucchini into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for 20 minutes until tender.

  • 4

    Meanwhile, cook quinoa as per package instructions (using about 1/3 cup cooked) and prepare a simple dressing by whisking together 2 teaspoons tahini and 1 tablespoon lemon juice with a splash of water to reach desired consistency.

  • 5

    Assemble the bowl by laying a bed of baby spinach, then adding roasted chickpeas, baked tofu, quinoa, and roasted vegetables. Drizzle with the tahini dressing and serve warm.

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing

Savor the satisfying crunch of roasted chickpeas paired with tender roasted vegetables, enhanced by a silky, tangy tahini dressing. This vibrant bowl balances warm spices and fresh ingredients for a fulfilling meal perfect any time of day.

NUTRITION

624kcal
Protein
33.5g
Fat
23g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

5 oz firm tofu

1/3 cup cooked quinoa

1 cup roasted mixed vegetables (bell pepper & zucchini)

1 cup baby spinach

2 tsp tahini

1 tbsp lemon juice

1 tsp olive oil

Spices: smoked paprika, garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press and drain tofu, then cut into cubes. Toss tofu in a little olive oil, salt, and pepper, and bake on a separate tray at 400°F for about 25 minutes until edges are golden.

  • 3

    Cut bell pepper and zucchini into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for 20 minutes until tender.

  • 4

    Meanwhile, cook quinoa as per package instructions (using about 1/3 cup cooked) and prepare a simple dressing by whisking together 2 teaspoons tahini and 1 tablespoon lemon juice with a splash of water to reach desired consistency.

  • 5

    Assemble the bowl by laying a bed of baby spinach, then adding roasted chickpeas, baked tofu, quinoa, and roasted vegetables. Drizzle with the tahini dressing and serve warm.