Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

Enjoy a vibrant bowl loaded with crispy roasted chickpeas, lightly sautéed tofu, and fresh vegetables atop a bed of zesty lemon-herb quinoa. This dish bursts with color, flavor, and a satisfying crunch from the roasted chickpeas, balanced by the fresh, tender veggies and aromatic lemon dressing.

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NUTRITION

572kcal
Protein
31.2g
Fat
16.3g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

4 ounces extra firm tofu

1/2 cup cooked quinoa

1 cup broccoli florets

1/2 medium red bell pepper

1/2 medium zucchini

1/3 tablespoon olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh herbs

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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 a pinch of salt, pepper, and half of the olive oil, and spread on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway for even cooking.

  • 2

    While the chickpeas roast, press the tofu lightly to remove excess moisture and cut it into small cubes. In a non-stick skillet over medium heat, add the tofu cubes and sauté with a dash of olive oil until golden on all sides.

  • 3

    Prepare the quinoa by combining 1/2 cup of cooked quinoa with freshly squeezed lemon juice and chopped herbs. Stir gently to combine.

  • 4

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces. You can enjoy them raw or give them a quick sauté in a non-stick pan with a dash of olive oil for added warmth and flavor.

  • 5

    Assemble your bowl by placing the lemon-herb quinoa at the base. Top with roasted chickpeas, sautéed tofu, and vegetables. Drizzle any remaining olive oil or a little extra lemon juice over the top if desired.

  • 6

    Serve immediately while warm, and enjoy the blend of textures and bright, fresh flavors.

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Quinoa

Enjoy a vibrant bowl loaded with crispy roasted chickpeas, lightly sautéed tofu, and fresh vegetables atop a bed of zesty lemon-herb quinoa. This dish bursts with color, flavor, and a satisfying crunch from the roasted chickpeas, balanced by the fresh, tender veggies and aromatic lemon dressing.

NUTRITION

572kcal
Protein
31.2g
Fat
16.3g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

4 ounces extra firm tofu

1/2 cup cooked quinoa

1 cup broccoli florets

1/2 medium red bell pepper

1/2 medium zucchini

1/3 tablespoon olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh herbs

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them lightly with a pinch of salt, pepper, and half of the olive oil, and spread on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway for even cooking.

  • 2

    While the chickpeas roast, press the tofu lightly to remove excess moisture and cut it into small cubes. In a non-stick skillet over medium heat, add the tofu cubes and sauté with a dash of olive oil until golden on all sides.

  • 3

    Prepare the quinoa by combining 1/2 cup of cooked quinoa with freshly squeezed lemon juice and chopped herbs. Stir gently to combine.

  • 4

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces. You can enjoy them raw or give them a quick sauté in a non-stick pan with a dash of olive oil for added warmth and flavor.

  • 5

    Assemble your bowl by placing the lemon-herb quinoa at the base. Top with roasted chickpeas, sautéed tofu, and vegetables. Drizzle any remaining olive oil or a little extra lemon juice over the top if desired.

  • 6

    Serve immediately while warm, and enjoy the blend of textures and bright, fresh flavors.