Crispy Chickpea and Roasted Vegetable Bowl

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

Crispy Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl

A vibrant, hearty bowl featuring crispy roasted chickpeas, fluffy quinoa, tender edamame, and perfectly roasted tofu alongside fresh broccoli. This comforting bowl is bursting with textures and flavors, offering a satisfying meal that's both nourishing and delightfully crunchy.

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NUTRITION

636kcal
Protein
38.7g
Fat
18.8g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained) - 164g

1/2 cup Cooked Quinoa - 93g

1/2 cup Shelled Edamame - 75g

3 oz Firm Tofu - 85g

1 cup Broccoli - 91g

2 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the chickpeas and tofu cubes with 1 tsp of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas and tofu for about 25-30 minutes, stirring halfway through, until they become crispy and lightly golden.

  • 4

    Meanwhile, in a separate bowl, toss the broccoli with the remaining 1 tsp of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for about 15 minutes until tender but still crisp.

  • 5

    Reheat or prepare the quinoa and edamame if not already cooked. Combine them in a large bowl.

  • 6

    Once the roasted items are ready, add the crispy chickpeas, tofu, and broccoli to the bowl with quinoa and edamame.

  • 7

    Toss gently to combine all the flavors and textures. Adjust salt and pepper to taste before serving.

Crispy Chickpea and Roasted Vegetable Bowl

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

Crispy Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl

A vibrant, hearty bowl featuring crispy roasted chickpeas, fluffy quinoa, tender edamame, and perfectly roasted tofu alongside fresh broccoli. This comforting bowl is bursting with textures and flavors, offering a satisfying meal that's both nourishing and delightfully crunchy.

NUTRITION

636kcal
Protein
38.7g
Fat
18.8g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained) - 164g

1/2 cup Cooked Quinoa - 93g

1/2 cup Shelled Edamame - 75g

3 oz Firm Tofu - 85g

1 cup Broccoli - 91g

2 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the chickpeas and tofu cubes with 1 tsp of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas and tofu for about 25-30 minutes, stirring halfway through, until they become crispy and lightly golden.

  • 4

    Meanwhile, in a separate bowl, toss the broccoli with the remaining 1 tsp of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for about 15 minutes until tender but still crisp.

  • 5

    Reheat or prepare the quinoa and edamame if not already cooked. Combine them in a large bowl.

  • 6

    Once the roasted items are ready, add the crispy chickpeas, tofu, and broccoli to the bowl with quinoa and edamame.

  • 7

    Toss gently to combine all the flavors and textures. Adjust salt and pepper to taste before serving.