YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Vegetable Power Bowl with Creamy Lemon-Tahini Dressing
A nourishing bowl featuring roasted chickpeas, tender edamame, fluffy quinoa, and colorful roasted vegetables, all tied together with a zesty lemon-tahini dressing and a boost of protein from egg white. Enjoy the comforting textures and tangy dressing that elevate this wholesome power bowl.
INGREDIENTS
3/4 cup cooked chickpeas
1/2 cup edamame
1/3 cup cooked quinoa
1 cup mixed roasted vegetables (broccoli & bell pepper)
1 tbsp tahini
1 large egg white
1 tbsp fresh lemon juice
1 tbsp water
Seasonings (salt, pepper, paprika) to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, toss the cooked chickpeas with a pinch of salt, pepper, and paprika. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes until slightly crispy.
Chop broccoli and bell pepper into bite-sized pieces, toss with a little olive oil, salt, and pepper, and roast in the oven alongside chickpeas for about 15-20 minutes until tender.
While the chickpeas and vegetables roast, cook quinoa according to package instructions; a 1/3 cup serving of cooked quinoa should be prepared.
Steam or microwave the edamame until heated through.
In a small bowl, whisk together tahini, fresh lemon juice, water, and a pinch of salt until smooth to create the creamy dressing.
Lightly whisk the egg white separately until frothy. Gently cook it in a non-stick skillet over medium heat until just set; then chop or slice it into strips.
Assemble your power bowl by layering the quinoa, roasted chickpeas, edamame, and roasted vegetables. Top with the cooked egg white.
Drizzle the creamy lemon-tahini dressing over the bowl, and finish with an extra sprinkle of seasonings if desired. Serve immediately.