Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

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

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

Savor a vibrant bowl featuring crispy roasted chickpeas, tender quinoa, a medley of roasted bell peppers, zucchini, and red onions, complemented by silky cubes of marinated tofu and drizzled with a zesty tahini dressing. Paired with chewy almond-hemp protein bites that offer a delightful crunch, this power bowl is a nourishing, flavor-packed meal designed to satisfy your hunger and support your wellness.

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NUTRITION

558kcal
Protein
28.9g
Fat
22.1g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas (82g)

1/3 cup cooked quinoa (62g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (90g)

1/4 cup chopped red onion (40g)

100g cubed firm tofu

1/2 tablespoon tahini (7.5g)

1/2 tablespoon almond butter

1.25 tablespoon hemp seeds

1 tablespoon rolled oats

1 teaspoon honey

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas and pat them dry. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices, then spread them out on a baking sheet. Roast in the oven for about 25-30 minutes until they are crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Dice the red bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for 20 minutes until tender and lightly caramelized.

  • 3

    Cube the firm tofu and, if desired, lightly season or marinate for extra flavor, then set aside.

  • 4

    Prepare the creamy tahini dressing by mixing 1/2 tablespoon tahini with a squeeze of lemon juice, a small minced garlic clove, a dash of water, salt, and pepper. Whisk until smooth.

  • 5

    For the almond-hemp protein bites, in a small bowl combine 1/2 tablespoon almond butter, 1.25 tablespoons hemp seeds, 1 tablespoon rolled oats, and 1 teaspoon honey. Mix until a sticky dough forms. You can chill the mixture in the fridge for 10-15 minutes to firm up before serving.

  • 6

    Assemble your power bowl by layering the roasted chickpeas, roasted vegetables, cooked quinoa, and tofu. Drizzle the tahini dressing over the top.

  • 7

    Serve the bowl alongside the chewy almond-hemp protein bites for extra texture and a protein boost.

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

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

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing, and Chewy Almond-Hemp Protein Bites

Savor a vibrant bowl featuring crispy roasted chickpeas, tender quinoa, a medley of roasted bell peppers, zucchini, and red onions, complemented by silky cubes of marinated tofu and drizzled with a zesty tahini dressing. Paired with chewy almond-hemp protein bites that offer a delightful crunch, this power bowl is a nourishing, flavor-packed meal designed to satisfy your hunger and support your wellness.

NUTRITION

558kcal
Protein
28.9g
Fat
22.1g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas (82g)

1/3 cup cooked quinoa (62g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (90g)

1/4 cup chopped red onion (40g)

100g cubed firm tofu

1/2 tablespoon tahini (7.5g)

1/2 tablespoon almond butter

1.25 tablespoon hemp seeds

1 tablespoon rolled oats

1 teaspoon honey

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas and pat them dry. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices, then spread them out on a baking sheet. Roast in the oven for about 25-30 minutes until they are crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Dice the red bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for 20 minutes until tender and lightly caramelized.

  • 3

    Cube the firm tofu and, if desired, lightly season or marinate for extra flavor, then set aside.

  • 4

    Prepare the creamy tahini dressing by mixing 1/2 tablespoon tahini with a squeeze of lemon juice, a small minced garlic clove, a dash of water, salt, and pepper. Whisk until smooth.

  • 5

    For the almond-hemp protein bites, in a small bowl combine 1/2 tablespoon almond butter, 1.25 tablespoons hemp seeds, 1 tablespoon rolled oats, and 1 teaspoon honey. Mix until a sticky dough forms. You can chill the mixture in the fridge for 10-15 minutes to firm up before serving.

  • 6

    Assemble your power bowl by layering the roasted chickpeas, roasted vegetables, cooked quinoa, and tofu. Drizzle the tahini dressing over the top.

  • 7

    Serve the bowl alongside the chewy almond-hemp protein bites for extra texture and a protein boost.