YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Fresh Vegetable Power Bowl
A vibrant, nutrient-packed power bowl featuring crispy roasted chickpeas paired with tender edamame and a medley of fresh vegetables. Finished with a light lemon-olive oil dressing, this bowl delivers an explosion of textures and flavors that satisfy your hunger while fueling your body.
INGREDIENTS
1 cup cooked Chickpeas (240g)
0.75 cup cooked Shelled Edamame (90g)
1 ounce Sliced Almonds (28g)
0.5 cup diced Cucumber (52g)
0.5 cup halved Cherry Tomatoes (75g)
1 cup Baby Spinach (30g)
0.25 medium Red Bell Pepper (45g)
1 tsp Olive Oil (5g)
1 tbsp Lemon Juice (15g)
Spices (Paprika, Cumin, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and dry the cooked chickpeas, then toss them with a drizzle of olive oil and your chosen spices (paprika, cumin, salt, and pepper).
Spread the chickpeas evenly on a baking sheet and roast in the oven for 20-25 minutes until they are crispy, shaking the pan halfway through for even cooking.
While the chickpeas are roasting, prepare the fresh vegetables. Dice the cucumber, halve the cherry tomatoes, slice the red bell pepper, and place them in a large mixing bowl along with the baby spinach.
Measure out the cooked shelled edamame and add it to the bowl along with the sliced almonds.
Once the chickpeas are crispy, remove them from the oven and let them cool slightly before adding them to the vegetable mix.
Drizzle the lemon juice and a small additional drizzle of olive oil over the bowl, then gently toss all the ingredients together until well combined.
Serve immediately and enjoy the balance of crunchy chickpeas, creamy almonds, and fresh vegetables in this wholesome power bowl.