Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

Enjoy a satisfying bowl blending warm, roasted vegetables with crispy chickpeas atop a fluffy bed of quinoa. The dish is elevated by a luscious dressing made from tahini and nonfat Greek yogurt, with a splash of lemon to brighten the flavors. Perfect for a healthful meal that nurtures both taste and your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
34.3g
Fat
10.8g
Carbs
91.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

1 cup mixed roasted vegetables (150g)

1/2 cup nonfat Greek yogurt (125g)

1/2 tablespoon tahini (15g)

1 tablespoon lemon juice (15g)

1 teaspoon garlic powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the chickpeas with a drizzle of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until crispy.

  • 2

    Meanwhile, chop red bell pepper, zucchini, and red onion into bite-size pieces. Toss with a little oil, salt, and pepper, then spread on another baking sheet and roast in the same oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a small bowl, mix together the nonfat Greek yogurt, tahini, and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base. Top with roasted chickpeas and vegetables.

  • 6

    Drizzle the creamy tahini-yogurt dressing over the bowl. Serve warm and enjoy.

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini-Yogurt Dressing

Enjoy a satisfying bowl blending warm, roasted vegetables with crispy chickpeas atop a fluffy bed of quinoa. The dish is elevated by a luscious dressing made from tahini and nonfat Greek yogurt, with a splash of lemon to brighten the flavors. Perfect for a healthful meal that nurtures both taste and your nutritional goals.

NUTRITION

588kcal
Protein
34.3g
Fat
10.8g
Carbs
91.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

1 cup mixed roasted vegetables (150g)

1/2 cup nonfat Greek yogurt (125g)

1/2 tablespoon tahini (15g)

1 tablespoon lemon juice (15g)

1 teaspoon garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the chickpeas with a drizzle of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until crispy.

  • 2

    Meanwhile, chop red bell pepper, zucchini, and red onion into bite-size pieces. Toss with a little oil, salt, and pepper, then spread on another baking sheet and roast in the same oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a small bowl, mix together the nonfat Greek yogurt, tahini, and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base. Top with roasted chickpeas and vegetables.

  • 6

    Drizzle the creamy tahini-yogurt dressing over the bowl. Serve warm and enjoy.