Hard-Boiled Egg and Roasted Vegetable Power Bowl

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

Hard-Boiled Egg and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Hard-Boiled Egg and Roasted Vegetable Power Bowl

A vibrant and nourishing power bowl featuring perfectly hard-boiled eggs paired with crunchy, roasted chickpeas and an assortment of seasonal vegetables. This dish is a balanced mix of protein, fiber, and healthy fats, ideal for a hearty breakfast, energizing lunch, or light dinner.

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NUTRITION

504kcal
Protein
33.8g
Fat
26.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large hard-boiled eggs

1/2 cup roasted chickpeas

1/2 cup roasted bell pepper

1/2 cup roasted zucchini

1/4 cup roasted red onion

1 teaspoon olive oil

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. In a bowl, toss the chickpeas with olive oil, sea salt, and black pepper.

  • 3

    Dice the bell pepper, slice the zucchini, and chop the red onion. Combine them with the chickpeas if desired, or roast them separately for more even cooking.

  • 4

    Spread the chickpeas and vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through to ensure even browning.

  • 5

    While the chickpeas and vegetables are roasting, place eggs in a pot. Cover with water and bring to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Transfer eggs to an ice bath to cool, then peel.

  • 6

    Assemble your power bowl by layering the hard-boiled eggs (sliced or whole) on a bed of roasted chickpeas and vegetables. Season with additional salt and pepper if desired, and serve warm.

Hard-Boiled Egg and Roasted Vegetable Power Bowl

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

Hard-Boiled Egg and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Hard-Boiled Egg and Roasted Vegetable Power Bowl

A vibrant and nourishing power bowl featuring perfectly hard-boiled eggs paired with crunchy, roasted chickpeas and an assortment of seasonal vegetables. This dish is a balanced mix of protein, fiber, and healthy fats, ideal for a hearty breakfast, energizing lunch, or light dinner.

NUTRITION

504kcal
Protein
33.8g
Fat
26.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large hard-boiled eggs

1/2 cup roasted chickpeas

1/2 cup roasted bell pepper

1/2 cup roasted zucchini

1/4 cup roasted red onion

1 teaspoon olive oil

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. In a bowl, toss the chickpeas with olive oil, sea salt, and black pepper.

  • 3

    Dice the bell pepper, slice the zucchini, and chop the red onion. Combine them with the chickpeas if desired, or roast them separately for more even cooking.

  • 4

    Spread the chickpeas and vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through to ensure even browning.

  • 5

    While the chickpeas and vegetables are roasting, place eggs in a pot. Cover with water and bring to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Transfer eggs to an ice bath to cool, then peel.

  • 6

    Assemble your power bowl by layering the hard-boiled eggs (sliced or whole) on a bed of roasted chickpeas and vegetables. Season with additional salt and pepper if desired, and serve warm.