Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant bowl filled with crispy roasted chickpeas, tender roasted red bell pepper, zucchini, and red onion over a bed of fluffy quinoa. Topped with nutty hemp seeds, this dish offers a satisfying crunch and a burst of flavor, making it a perfect balanced meal for any time of day.

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NUTRITION

605kcal
Protein
33.3g
Fat
22.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Cooked Quinoa

2.5 tbsp Hemp Seeds

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Seasonings to taste (Salt, Pepper, Cumin, Paprika)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with a pinch of salt, pepper, cumin, and paprika. Spread them evenly on a baking sheet.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the chickpeas for about 25-30 minutes or until they are crispy, stirring halfway through. Roast the vegetables for about 20 minutes until tender and slightly caramelized.

  • 7

    Meanwhile, prepare the quinoa if not pre-cooked. Use your preferred method to cook until fluffy.

  • 8

    In a bowl, combine the cooked quinoa, roasted vegetables, and crispy chickpeas. Sprinkle hemp seeds on top for an extra nutty flavor and protein boost.

  • 9

    Gently toss everything together. Adjust seasonings as needed and serve warm.

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant bowl filled with crispy roasted chickpeas, tender roasted red bell pepper, zucchini, and red onion over a bed of fluffy quinoa. Topped with nutty hemp seeds, this dish offers a satisfying crunch and a burst of flavor, making it a perfect balanced meal for any time of day.

NUTRITION

605kcal
Protein
33.3g
Fat
22.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Cooked Quinoa

2.5 tbsp Hemp Seeds

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Seasonings to taste (Salt, Pepper, Cumin, Paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with a pinch of salt, pepper, cumin, and paprika. Spread them evenly on a baking sheet.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the chickpeas for about 25-30 minutes or until they are crispy, stirring halfway through. Roast the vegetables for about 20 minutes until tender and slightly caramelized.

  • 7

    Meanwhile, prepare the quinoa if not pre-cooked. Use your preferred method to cook until fluffy.

  • 8

    In a bowl, combine the cooked quinoa, roasted vegetables, and crispy chickpeas. Sprinkle hemp seeds on top for an extra nutty flavor and protein boost.

  • 9

    Gently toss everything together. Adjust seasonings as needed and serve warm.