Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant and protein-packed vegetarian bowl featuring crispy tofu, nutty quinoa, and savory roasted chickpeas, all nestled on a bed of fresh spinach and lightly enhanced with a zesty lemon dressing. This bowl is as appealing to the eye as it is to the palate, delivering an energizing balance of flavors and textures perfect for a satisfying lunch.

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NUTRITION

449kcal
Protein
38.5g
Fat
17.8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

55g Cooked Quinoa

50g Roasted Chickpeas

70g Shelled Edamame

30g Fresh Spinach

15ml Lemon Juice

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a nonstick pan, sauté the tofu cubes over medium-high heat until all sides are golden and slightly crispy. Season lightly with salt and pepper.

  • 3

    If not already prepared, cook quinoa according to package instructions. Allow it to cool slightly.

  • 4

    For the roasted chickpeas, if using canned chickpeas, drain and pat dry. Toss with a pinch of salt, pepper, and any preferred spices, then roast in a preheated 400°F oven for 20-25 minutes until crisp.

  • 5

    Lightly steam or warm the shelled edamame if desired.

  • 6

    On a bowl, add a bed of fresh spinach. Arrange the cooked quinoa, crispy tofu, roasted chickpeas, and edamame on top.

  • 7

    Drizzle the lemon juice over the bowl for a bright finishing touch, toss gently, and serve immediately.

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant and protein-packed vegetarian bowl featuring crispy tofu, nutty quinoa, and savory roasted chickpeas, all nestled on a bed of fresh spinach and lightly enhanced with a zesty lemon dressing. This bowl is as appealing to the eye as it is to the palate, delivering an energizing balance of flavors and textures perfect for a satisfying lunch.

NUTRITION

449kcal
Protein
38.5g
Fat
17.8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

55g Cooked Quinoa

50g Roasted Chickpeas

70g Shelled Edamame

30g Fresh Spinach

15ml Lemon Juice

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a nonstick pan, sauté the tofu cubes over medium-high heat until all sides are golden and slightly crispy. Season lightly with salt and pepper.

  • 3

    If not already prepared, cook quinoa according to package instructions. Allow it to cool slightly.

  • 4

    For the roasted chickpeas, if using canned chickpeas, drain and pat dry. Toss with a pinch of salt, pepper, and any preferred spices, then roast in a preheated 400°F oven for 20-25 minutes until crisp.

  • 5

    Lightly steam or warm the shelled edamame if desired.

  • 6

    On a bowl, add a bed of fresh spinach. Arrange the cooked quinoa, crispy tofu, roasted chickpeas, and edamame on top.

  • 7

    Drizzle the lemon juice over the bowl for a bright finishing touch, toss gently, and serve immediately.