Chickpea and Quinoa Power Bowl with Roasted Broccoli

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

Chickpea and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Roasted Broccoli

A vibrant, protein-packed vegan bowl featuring tender roasted broccoli, warm quinoa, crispy roasted chickpeas, lightly seared tofu, and a pop of edamame for an extra protein boost. This power bowl is finished with a drizzle of lemon-tahini dressing, offering a comforting, well-balanced medley of textures and fresh flavors that's both satisfying and energizing.

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NUTRITION

583kcal
Protein
35.3g
Fat
20.7g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Extra Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1/2 cup Chickpeas

1 cup Broccoli

1 tbsp Lemon Juice

1 tbsp Tahini

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes. Toss lightly with a pinch of salt, pepper, and garlic powder.

  • 2

    Preheat the oven to 400°F. On a baking sheet, spread the broccoli florets and chickpeas. Drizzle with a little olive oil (optional, not listed in macros) and season with salt and pepper. Roast for 20 minutes, until broccoli is tender and chickpeas begin to crisp.

  • 3

    Meanwhile, prepare quinoa according to package directions if not already cooked and steam or blanch the edamame briefly to warm them up.

  • 4

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 5

    In a skillet over medium heat, sear the tofu cubes until lightly golden on all sides, about 5-7 minutes.

  • 6

    Assemble the bowl by layering quinoa, roasted chickpeas and broccoli, seared tofu, and edamame. Drizzle with the lemon-tahini dressing and serve immediately.

Chickpea and Quinoa Power Bowl with Roasted Broccoli

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

Chickpea and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Roasted Broccoli

A vibrant, protein-packed vegan bowl featuring tender roasted broccoli, warm quinoa, crispy roasted chickpeas, lightly seared tofu, and a pop of edamame for an extra protein boost. This power bowl is finished with a drizzle of lemon-tahini dressing, offering a comforting, well-balanced medley of textures and fresh flavors that's both satisfying and energizing.

NUTRITION

583kcal
Protein
35.3g
Fat
20.7g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Extra Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1/2 cup Chickpeas

1 cup Broccoli

1 tbsp Lemon Juice

1 tbsp Tahini

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes. Toss lightly with a pinch of salt, pepper, and garlic powder.

  • 2

    Preheat the oven to 400°F. On a baking sheet, spread the broccoli florets and chickpeas. Drizzle with a little olive oil (optional, not listed in macros) and season with salt and pepper. Roast for 20 minutes, until broccoli is tender and chickpeas begin to crisp.

  • 3

    Meanwhile, prepare quinoa according to package directions if not already cooked and steam or blanch the edamame briefly to warm them up.

  • 4

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 5

    In a skillet over medium heat, sear the tofu cubes until lightly golden on all sides, about 5-7 minutes.

  • 6

    Assemble the bowl by layering quinoa, roasted chickpeas and broccoli, seared tofu, and edamame. Drizzle with the lemon-tahini dressing and serve immediately.