Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

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

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

A vibrant and wholesome bowl featuring fluffy quinoa, crispy roasted chickpeas, tender edamame, and a colorful medley of roasted bell peppers and zucchini. Each bite delivers a delicious crunch and satisfying balance of textures, making it a perfect midday energizer.

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NUTRITION

348kcal
Protein
18g
Fat
7.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (85g)

1/2 cup roasted chickpeas (82g)

1/3 cup shelled edamame (50g)

1/2 cup roasted mixed vegetables (75g)

Olive oil spray

Spice blend (cumin, paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a light spray of olive oil and a sprinkle of spice blend (cumin, paprika, salt, and pepper).

  • 3

    Spread the chickpeas evenly on a baking sheet and roast for about 20-25 minutes until crispy.

  • 4

    Meanwhile, chop bell peppers and zucchini into bite-sized pieces, lightly spray with olive oil, season with salt and pepper, and roast on a separate sheet for about 15 minutes until tender.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already prepared.

  • 6

    Lightly steam or blanch shelled edamame for a couple of minutes if desired.

  • 7

    In a bowl, combine the quinoa, roasted chickpeas, edamame, and roasted vegetables. Toss gently to mix the flavors.

  • 8

    Serve warm and enjoy your balanced, protein-packed lunch bowl.

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

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

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

A vibrant and wholesome bowl featuring fluffy quinoa, crispy roasted chickpeas, tender edamame, and a colorful medley of roasted bell peppers and zucchini. Each bite delivers a delicious crunch and satisfying balance of textures, making it a perfect midday energizer.

NUTRITION

348kcal
Protein
18g
Fat
7.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (85g)

1/2 cup roasted chickpeas (82g)

1/3 cup shelled edamame (50g)

1/2 cup roasted mixed vegetables (75g)

Olive oil spray

Spice blend (cumin, paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a light spray of olive oil and a sprinkle of spice blend (cumin, paprika, salt, and pepper).

  • 3

    Spread the chickpeas evenly on a baking sheet and roast for about 20-25 minutes until crispy.

  • 4

    Meanwhile, chop bell peppers and zucchini into bite-sized pieces, lightly spray with olive oil, season with salt and pepper, and roast on a separate sheet for about 15 minutes until tender.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already prepared.

  • 6

    Lightly steam or blanch shelled edamame for a couple of minutes if desired.

  • 7

    In a bowl, combine the quinoa, roasted chickpeas, edamame, and roasted vegetables. Toss gently to mix the flavors.

  • 8

    Serve warm and enjoy your balanced, protein-packed lunch bowl.