Chickpea and Quinoa 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.

Chickpea and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant and wholesome vegan bowl featuring fluffy quinoa, tender chickpeas, and perfectly roasted broccoli, all drizzled with a refreshing lemon tahini dressing. This light yet satisfying meal is balanced in texture and flavor, offering a nutty, citrusy kick that elevates every bite.

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NUTRITION

312kcal
Protein
14g
Fat
8.1g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked chickpeas (82g)

1 cup broccoli (91g)

1/2 tbsp tahini (7.5g)

1 tsp lemon juice (5g)

1/2 tsp garlic powder

Pinch of salt

1 tbsp water

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet lined with parchment paper, spread the broccoli florets. Lightly season with a pinch of salt and a sprinkling of garlic powder.

  • 3

    Roast the broccoli in the oven for about 15-20 minutes or until tender and slightly crispy around the edges.

  • 4

    While the broccoli is roasting, prepare your quinoa according to package directions if not already cooked. Fluff and set aside.

  • 5

    In a small bowl, combine the tahini, lemon juice, 1 tablespoon water, a pinch of salt, and 1/2 teaspoon garlic powder. Mix until smooth to create the lemon tahini drizzle.

  • 6

    In a serving bowl, layer the cooked quinoa and chickpeas. Top with the roasted broccoli and drizzle the lemon tahini dressing evenly over the bowl.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful vegan lunch bowl.

Chickpea and Quinoa 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.

Chickpea and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant and wholesome vegan bowl featuring fluffy quinoa, tender chickpeas, and perfectly roasted broccoli, all drizzled with a refreshing lemon tahini dressing. This light yet satisfying meal is balanced in texture and flavor, offering a nutty, citrusy kick that elevates every bite.

NUTRITION

312kcal
Protein
14g
Fat
8.1g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked chickpeas (82g)

1 cup broccoli (91g)

1/2 tbsp tahini (7.5g)

1 tsp lemon juice (5g)

1/2 tsp garlic powder

Pinch of salt

1 tbsp water

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet lined with parchment paper, spread the broccoli florets. Lightly season with a pinch of salt and a sprinkling of garlic powder.

  • 3

    Roast the broccoli in the oven for about 15-20 minutes or until tender and slightly crispy around the edges.

  • 4

    While the broccoli is roasting, prepare your quinoa according to package directions if not already cooked. Fluff and set aside.

  • 5

    In a small bowl, combine the tahini, lemon juice, 1 tablespoon water, a pinch of salt, and 1/2 teaspoon garlic powder. Mix until smooth to create the lemon tahini drizzle.

  • 6

    In a serving bowl, layer the cooked quinoa and chickpeas. Top with the roasted broccoli and drizzle the lemon tahini dressing evenly over the bowl.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful vegan lunch bowl.