Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

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

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl bursting with crispy roasted chickpeas, nutty quinoa, and tender seasonal vegetables, finished with a hint of toasted edamame and a drizzle of olive oil. Every bite offers a delightful crunch and a freshness that makes lunchtime exciting and nourishing.

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NUTRITION

351kcal
Protein
14.2g
Fat
9.6g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Quinoa (~43g)

1/3 cup canned Chickpeas (~50g)

1/4 cup shelled Edamame (~35g)

1 cup Mixed Vegetables (~150g)

1 tsp Olive Oil (~5g)

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with half the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, rinse the quinoa and cook it according to package instructions, usually simmering for about 15 minutes until fluffy.

  • 5

    Chop the mixed vegetables into bite-sized pieces. In a separate bowl, toss them with a little salt, pepper, and a minimal drizzle of olive oil if desired. Roast them in the oven for about 15 minutes, or until tender and slightly charred.

  • 6

    Place the cooked quinoa in a bowl, then layer the roasted vegetables, crispy chickpeas, and top with shelled edamame.

  • 7

    Drizzle any remaining olive oil over the bowl and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your nutritious lunch bowl.

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

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

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl bursting with crispy roasted chickpeas, nutty quinoa, and tender seasonal vegetables, finished with a hint of toasted edamame and a drizzle of olive oil. Every bite offers a delightful crunch and a freshness that makes lunchtime exciting and nourishing.

NUTRITION

351kcal
Protein
14.2g
Fat
9.6g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Quinoa (~43g)

1/3 cup canned Chickpeas (~50g)

1/4 cup shelled Edamame (~35g)

1 cup Mixed Vegetables (~150g)

1 tsp Olive Oil (~5g)

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with half the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, rinse the quinoa and cook it according to package instructions, usually simmering for about 15 minutes until fluffy.

  • 5

    Chop the mixed vegetables into bite-sized pieces. In a separate bowl, toss them with a little salt, pepper, and a minimal drizzle of olive oil if desired. Roast them in the oven for about 15 minutes, or until tender and slightly charred.

  • 6

    Place the cooked quinoa in a bowl, then layer the roasted vegetables, crispy chickpeas, and top with shelled edamame.

  • 7

    Drizzle any remaining olive oil over the bowl and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your nutritious lunch bowl.