Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

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

Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

Savor the hearty blend of crispy spiced chickpeas, nutty quinoa, and smoky roasted vegetables, all tossed with marinated tempeh. This colorful bowl offers an exciting mix of textures and flavors, making it the perfect balanced meal for any time of day.

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NUTRITION

617kcal
Protein
34.4g
Fat
19.4g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (120g)

150g Roasted Chickpeas

3 ounces Tempeh (85g)

150g Roasted Mixed Vegetables (Bell Peppers & Zucchini)

1 tsp Spice Mix (Cumin, Smoked Paprika, Salt, Pepper)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas, then toss them with a drizzle of olive oil and the spice mix. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas for about 25-30 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    Meanwhile, chop bell peppers and zucchini into bite-sized pieces. Toss the vegetables lightly with olive oil, salt, and pepper, and roast them on a separate baking sheet for 20 minutes until tender and slightly charred.

  • 5

    Slice the tempeh into cubes and optionally pan-sear it over medium heat for 3-4 minutes on each side until golden brown.

  • 6

    In a bowl, combine the cooked quinoa, roasted chickpeas, roasted vegetables, and tempeh. Toss lightly to mix the flavors.

  • 7

    Adjust seasoning if needed, and serve warm as a hearty breakfast, lunch, or dinner bowl.

Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

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

Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Vegetable Grain Bowl

Savor the hearty blend of crispy spiced chickpeas, nutty quinoa, and smoky roasted vegetables, all tossed with marinated tempeh. This colorful bowl offers an exciting mix of textures and flavors, making it the perfect balanced meal for any time of day.

NUTRITION

617kcal
Protein
34.4g
Fat
19.4g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (120g)

150g Roasted Chickpeas

3 ounces Tempeh (85g)

150g Roasted Mixed Vegetables (Bell Peppers & Zucchini)

1 tsp Spice Mix (Cumin, Smoked Paprika, Salt, Pepper)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas, then toss them with a drizzle of olive oil and the spice mix. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas for about 25-30 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    Meanwhile, chop bell peppers and zucchini into bite-sized pieces. Toss the vegetables lightly with olive oil, salt, and pepper, and roast them on a separate baking sheet for 20 minutes until tender and slightly charred.

  • 5

    Slice the tempeh into cubes and optionally pan-sear it over medium heat for 3-4 minutes on each side until golden brown.

  • 6

    In a bowl, combine the cooked quinoa, roasted chickpeas, roasted vegetables, and tempeh. Toss lightly to mix the flavors.

  • 7

    Adjust seasoning if needed, and serve warm as a hearty breakfast, lunch, or dinner bowl.