Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

Savor a beautifully balanced bowl of crispy roasted chickpeas, vibrant seasonal vegetables, tender quinoa, and a burst of edamame, all dressed in a smooth, nutty tahini sauce. This hearty and wholesome dish marries textures and flavors with every bite, making for an energizing meal that delights both the palate and the body.

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NUTRITION

555kcal
Protein
31.7g
Fat
21g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked quinoa

0.5 cup shelled edamame

1 cup mixed roasted vegetables

1 tbsp tahini

1 tbsp hemp seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin) and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa as per package instructions (typically simmer 1/2 cup quinoa in water until fluffy) and steam or roast your choice of mixed vegetables until tender.

  • 4

    Blanch or steam the edamame if needed, then remove from heat.

  • 5

    In a small bowl, mix the tahini with a splash of water, lemon juice, salt, and pepper to create a smooth dressing.

  • 6

    Assemble the bowl by layering the quinoa as the base, then top with chickpeas, roasted vegetables, and edamame. Drizzle the creamy tahini dressing over the bowl and finish with a sprinkle of hemp seeds for extra crunch and protein.

  • 7

    Enjoy your vibrant, nutrient-packed meal!

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

Savor a beautifully balanced bowl of crispy roasted chickpeas, vibrant seasonal vegetables, tender quinoa, and a burst of edamame, all dressed in a smooth, nutty tahini sauce. This hearty and wholesome dish marries textures and flavors with every bite, making for an energizing meal that delights both the palate and the body.

NUTRITION

555kcal
Protein
31.7g
Fat
21g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked quinoa

0.5 cup shelled edamame

1 cup mixed roasted vegetables

1 tbsp tahini

1 tbsp hemp seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin) and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa as per package instructions (typically simmer 1/2 cup quinoa in water until fluffy) and steam or roast your choice of mixed vegetables until tender.

  • 4

    Blanch or steam the edamame if needed, then remove from heat.

  • 5

    In a small bowl, mix the tahini with a splash of water, lemon juice, salt, and pepper to create a smooth dressing.

  • 6

    Assemble the bowl by layering the quinoa as the base, then top with chickpeas, roasted vegetables, and edamame. Drizzle the creamy tahini dressing over the bowl and finish with a sprinkle of hemp seeds for extra crunch and protein.

  • 7

    Enjoy your vibrant, nutrient-packed meal!