Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

Enjoy a colorful, nutrient-packed power bowl featuring crispy roasted chickpeas, steamed edamame, grilled tofu, and roast vegetables, all tossed over a bed of fresh mixed greens and finished with a tangy tahini drizzle. This bowl offers a satisfying blend of textures and flavors, making it a perfect meal option for breakfast, lunch, or dinner.

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NUTRITION

584kcal
Protein
40g
Fat
20.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup shelled Edamame (75g)

100g grilled Firm Tofu

1 cup roasted Broccoli (91g)

1/2 cup roasted Red Bell Pepper (75g)

1 cup Mixed Greens (50g)

1 tablespoon Tahini Dressing (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them lightly with olive oil, salt, and your favorite spices and roast on a baking sheet for 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Cut broccoli into florets and red bell pepper into strips. Toss them lightly in a bit of olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Prepare the tofu by slicing it into cubes. Grill or pan-sear the tofu over medium heat for about 5-7 minutes, turning until all sides are browned.

  • 4

    If using frozen edamame, steam them until heated through, approximately 5 minutes. If fresh, boil for about 3-4 minutes and then drain.

  • 5

    Assemble the bowl by placing the mixed greens at the base. Top with the roasted chickpeas, steamed edamame, grilled tofu, roasted broccoli, and red bell pepper.

  • 6

    Drizzle the tahini dressing over the bowl, toss gently, and serve immediately.

Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

Enjoy a colorful, nutrient-packed power bowl featuring crispy roasted chickpeas, steamed edamame, grilled tofu, and roast vegetables, all tossed over a bed of fresh mixed greens and finished with a tangy tahini drizzle. This bowl offers a satisfying blend of textures and flavors, making it a perfect meal option for breakfast, lunch, or dinner.

NUTRITION

584kcal
Protein
40g
Fat
20.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup shelled Edamame (75g)

100g grilled Firm Tofu

1 cup roasted Broccoli (91g)

1/2 cup roasted Red Bell Pepper (75g)

1 cup Mixed Greens (50g)

1 tablespoon Tahini Dressing (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them lightly with olive oil, salt, and your favorite spices and roast on a baking sheet for 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Cut broccoli into florets and red bell pepper into strips. Toss them lightly in a bit of olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Prepare the tofu by slicing it into cubes. Grill or pan-sear the tofu over medium heat for about 5-7 minutes, turning until all sides are browned.

  • 4

    If using frozen edamame, steam them until heated through, approximately 5 minutes. If fresh, boil for about 3-4 minutes and then drain.

  • 5

    Assemble the bowl by placing the mixed greens at the base. Top with the roasted chickpeas, steamed edamame, grilled tofu, roasted broccoli, and red bell pepper.

  • 6

    Drizzle the tahini dressing over the bowl, toss gently, and serve immediately.