Roasted Vegetable and Crispy Chickpea Quinoa Bowl

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl

Enjoy a vibrant bowl featuring fluffy quinoa, hearty roasted chickpeas, an array of caramelized, tender mixed vegetables, and crispy tofu cubes. This dish is bursting with textures and flavors that harmoniously blend together for a satisfying, nutritious meal.

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NUTRITION

565kcal
Protein
33.5g
Fat
12.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 cup cooked Chickpeas (164g)

1 cup Mixed Vegetables (150g)

150g Firm Tofu

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, evenly spread the cooked chickpeas and chopped mixed vegetables. Lightly spray with olive oil (or drizzle a minimal amount) and season with salt, pepper, and your favorite herbs (such as paprika and garlic powder).

  • 2

    Roast the chickpeas and vegetables in the oven for 20-25 minutes or until they are crispy on the edges and tender throughout, stirring halfway for even roasting.

  • 3

    While the chickpeas and vegetables are roasting, prepare the quinoa if not already cooked. If needed, rinse 1/2 cup dry quinoa and cook it according to package instructions.

  • 4

    Cut the tofu into small cubes. In a non-stick skillet over medium heat, lightly pan-fry the tofu cubes until golden and crispy on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then top with the roasted chickpeas and mixed vegetables, and finally add the crispy tofu cubes.

  • 6

    Toss gently to combine flavors. Serve warm and enjoy your nutrient-packed meal.

Roasted Vegetable and Crispy Chickpea Quinoa Bowl

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl

Enjoy a vibrant bowl featuring fluffy quinoa, hearty roasted chickpeas, an array of caramelized, tender mixed vegetables, and crispy tofu cubes. This dish is bursting with textures and flavors that harmoniously blend together for a satisfying, nutritious meal.

NUTRITION

565kcal
Protein
33.5g
Fat
12.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 cup cooked Chickpeas (164g)

1 cup Mixed Vegetables (150g)

150g Firm Tofu

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, evenly spread the cooked chickpeas and chopped mixed vegetables. Lightly spray with olive oil (or drizzle a minimal amount) and season with salt, pepper, and your favorite herbs (such as paprika and garlic powder).

  • 2

    Roast the chickpeas and vegetables in the oven for 20-25 minutes or until they are crispy on the edges and tender throughout, stirring halfway for even roasting.

  • 3

    While the chickpeas and vegetables are roasting, prepare the quinoa if not already cooked. If needed, rinse 1/2 cup dry quinoa and cook it according to package instructions.

  • 4

    Cut the tofu into small cubes. In a non-stick skillet over medium heat, lightly pan-fry the tofu cubes until golden and crispy on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then top with the roasted chickpeas and mixed vegetables, and finally add the crispy tofu cubes.

  • 6

    Toss gently to combine flavors. Serve warm and enjoy your nutrient-packed meal.