Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

Enjoy a nourishing bowl of crispy chickpeas paired with roasted seasonal vegetables, tender quinoa, and a drizzle of creamy tahini dressing. This vibrant dish offers a delightful mix of textures and flavors, making it a wholesome choice for any meal.

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NUTRITION

564kcal
Protein
31.3g
Fat
17.6g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

0.6 cup roasted chickpeas (~100g)

0.5 cup cooked quinoa (~93g)

1 portion mixed roasted vegetables (~80g)

1 tablespoon tahini (~15g)

0.75 cup shelled edamame (~115g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain canned chickpeas or prepare cooked chickpeas, then pat dry. Toss with a bit of olive oil, salt, pepper, and your favorite spices (like paprika and cumin) before roasting on a lined baking sheet for about 20-25 minutes until crispy.

  • 3

    Meanwhile, cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Chop a colorful medley of vegetables such as red bell pepper, zucchini, and red onion. Toss them in a small amount of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Steam or microwave the shelled edamame until heated through.

  • 6

    In a small bowl, whisk together tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, creamy dressing.

  • 7

    Assemble the dish by placing the cooked quinoa in a bowl, topping it with roasted chickpeas, the vegetable mix, and edamame. Drizzle the creamy tahini dressing over the top.

  • 8

    Gently toss and serve warm.

Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa with Creamy Tahini

Enjoy a nourishing bowl of crispy chickpeas paired with roasted seasonal vegetables, tender quinoa, and a drizzle of creamy tahini dressing. This vibrant dish offers a delightful mix of textures and flavors, making it a wholesome choice for any meal.

NUTRITION

564kcal
Protein
31.3g
Fat
17.6g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

0.6 cup roasted chickpeas (~100g)

0.5 cup cooked quinoa (~93g)

1 portion mixed roasted vegetables (~80g)

1 tablespoon tahini (~15g)

0.75 cup shelled edamame (~115g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain canned chickpeas or prepare cooked chickpeas, then pat dry. Toss with a bit of olive oil, salt, pepper, and your favorite spices (like paprika and cumin) before roasting on a lined baking sheet for about 20-25 minutes until crispy.

  • 3

    Meanwhile, cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Chop a colorful medley of vegetables such as red bell pepper, zucchini, and red onion. Toss them in a small amount of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Steam or microwave the shelled edamame until heated through.

  • 6

    In a small bowl, whisk together tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, creamy dressing.

  • 7

    Assemble the dish by placing the cooked quinoa in a bowl, topping it with roasted chickpeas, the vegetable mix, and edamame. Drizzle the creamy tahini dressing over the top.

  • 8

    Gently toss and serve warm.