YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Vegetable Power Bowl with Lemon-Tahini Dressing
A vibrant, nourishing power bowl bursting with roasted chickpeas, quinoa, bright edamame, and a medley of crisp vegetables, all tossed in a zesty, light lemon-tahini dressing. This bowl offers a delightful balance of textures and flavors, making it an ideal meal for a wholesome lunch or dinner.
INGREDIENTS
1 cup roasted chickpeas (164g)
1/2 cup cooked quinoa (93g)
1/2 cup shelled edamame (75g)
1/2 cup chopped red bell pepper (75g)
1/2 cup broccoli (45g)
1 cup baby spinach (30g)
1 tsp tahini (5g)
1 tbsp fresh lemon juice (15g)
PREPARATION
Preheat your oven to 400°F (200°C). If your chickpeas are not pre-roasted, toss a drained and rinsed cup of chickpeas with a pinch of salt, pepper, and a dash of olive oil, then spread them on a baking sheet and roast for 20-25 minutes until crisp.
Meanwhile, prepare the quinoa according to package directions until fluffy.
Boil or steam the shelled edamame for about 3-5 minutes if not pre-cooked.
Chop the red bell pepper and broccoli into bite-sized pieces, and rinse the baby spinach.
In a small bowl, whisk together the tahini and fresh lemon juice, adding a splash of water if needed to reach a smooth, drizzle-able consistency.
Assemble your power bowl by layering the cooked quinoa at the base. Arrange the roasted chickpeas, edamame, red bell pepper, broccoli, and spinach on top.
Drizzle the lemon-tahini dressing evenly over the bowl, and gently toss to combine all flavors.
Serve immediately and enjoy your nutrient-packed power bowl.