Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

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

Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

A vibrant, nourishing bowl featuring perfectly roasted broccoli, tender cubes of firm tofu, hearty chickpeas, and a touch of quinoa for texture—all crowned with a sprinkle of nutty hemp seeds. This well-balanced, whole food plant-based bowl delivers a satisfying mix of savory flavors and wholesome ingredients, perfect for a midday energizer.

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NUTRITION

432kcal
Protein
34.6g
Fat
18.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

270g firm tofu

1/4 cup cooked chickpeas

1/4 cup cooked quinoa

1 cup roasted broccoli

0.75 tbsp hemp seeds

1 tbsp lemon juice

1/2 tsp garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 425°F. Toss broccoli florets with a splash of lemon juice, garlic powder, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, prepare the quinoa if not already cooked. You can cook quinoa in water or vegetable broth according to package instructions.

  • 4

    In a non-stick skillet over medium heat, lightly sauté the tofu cubes with a dash of salt and pepper until golden on all sides.

  • 5

    Warm the cooked chickpeas in a small saucepan with a sprinkle of garlic powder and a squeeze of lemon juice for extra flavor.

  • 6

    Assemble the bowl by layering the tofu, chickpeas, quinoa, and roasted broccoli. Drizzle with additional lemon juice if desired and sprinkle hemp seeds over the top.

  • 7

    Mix gently to combine the flavors and serve warm.

Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

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

Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Power Bowl with Roasted Broccoli and Hemp Seeds

A vibrant, nourishing bowl featuring perfectly roasted broccoli, tender cubes of firm tofu, hearty chickpeas, and a touch of quinoa for texture—all crowned with a sprinkle of nutty hemp seeds. This well-balanced, whole food plant-based bowl delivers a satisfying mix of savory flavors and wholesome ingredients, perfect for a midday energizer.

NUTRITION

432kcal
Protein
34.6g
Fat
18.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

270g firm tofu

1/4 cup cooked chickpeas

1/4 cup cooked quinoa

1 cup roasted broccoli

0.75 tbsp hemp seeds

1 tbsp lemon juice

1/2 tsp garlic powder

Salt & pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 425°F. Toss broccoli florets with a splash of lemon juice, garlic powder, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, prepare the quinoa if not already cooked. You can cook quinoa in water or vegetable broth according to package instructions.

  • 4

    In a non-stick skillet over medium heat, lightly sauté the tofu cubes with a dash of salt and pepper until golden on all sides.

  • 5

    Warm the cooked chickpeas in a small saucepan with a sprinkle of garlic powder and a squeeze of lemon juice for extra flavor.

  • 6

    Assemble the bowl by layering the tofu, chickpeas, quinoa, and roasted broccoli. Drizzle with additional lemon juice if desired and sprinkle hemp seeds over the top.

  • 7

    Mix gently to combine the flavors and serve warm.