Crispy Chickpea and Roasted Vegetable Quinoa Bowl 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 Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

Enjoy a hearty bowl featuring a balanced mix of crispy roasted chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables. Enhanced with a tangy, creamy tahini dressing and bits of grilled tofu, this bowl is a nutrient-packed delight perfect for breakfast, lunch, or dinner.

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NUTRITION

529kcal
Protein
32.6g
Fat
22.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked Quinoa

¾ cup roasted Chickpeas

¼ cup shelled Edamame

4 ounces grilled Firm Tofu

1 cup mixed Roasted Vegetables

1 cup fresh Spinach

1 tbsp Creamy Tahini Dressing

1 tsp Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas; pat them dry and toss with a drizzle of olive oil, salt, and your favorite spices. Spread the chickpeas on a baking sheet and roast until crispy, about 20-25 minutes.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 3

    Chop an assortment of vegetables such as broccoli, bell peppers, and zucchini. Toss them lightly in olive oil, salt, and pepper and roast in the oven alongside the chickpeas until tender and slightly caramelized, about 20 minutes.

  • 4

    Slice the firm tofu into cubes and grill (or pan-sear) until lightly golden on all sides.

  • 5

    In a small bowl, whisk together tahini, a squeeze of lemon juice, a minced garlic clove, and water to achieve a smooth, pourable dressing consistency.

  • 6

    Assemble the bowl by placing a bed of fresh spinach, followed by quinoa. Top with roasted chickpeas, edamame, grilled tofu, and roasted vegetables.

  • 7

    Drizzle the creamy tahini dressing over the bowl and sprinkle hemp seeds on top. Serve warm and enjoy!

Crispy Chickpea and Roasted Vegetable Quinoa Bowl 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 Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini

Enjoy a hearty bowl featuring a balanced mix of crispy roasted chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables. Enhanced with a tangy, creamy tahini dressing and bits of grilled tofu, this bowl is a nutrient-packed delight perfect for breakfast, lunch, or dinner.

NUTRITION

529kcal
Protein
32.6g
Fat
22.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked Quinoa

¾ cup roasted Chickpeas

¼ cup shelled Edamame

4 ounces grilled Firm Tofu

1 cup mixed Roasted Vegetables

1 cup fresh Spinach

1 tbsp Creamy Tahini Dressing

1 tsp Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas; pat them dry and toss with a drizzle of olive oil, salt, and your favorite spices. Spread the chickpeas on a baking sheet and roast until crispy, about 20-25 minutes.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 3

    Chop an assortment of vegetables such as broccoli, bell peppers, and zucchini. Toss them lightly in olive oil, salt, and pepper and roast in the oven alongside the chickpeas until tender and slightly caramelized, about 20 minutes.

  • 4

    Slice the firm tofu into cubes and grill (or pan-sear) until lightly golden on all sides.

  • 5

    In a small bowl, whisk together tahini, a squeeze of lemon juice, a minced garlic clove, and water to achieve a smooth, pourable dressing consistency.

  • 6

    Assemble the bowl by placing a bed of fresh spinach, followed by quinoa. Top with roasted chickpeas, edamame, grilled tofu, and roasted vegetables.

  • 7

    Drizzle the creamy tahini dressing over the bowl and sprinkle hemp seeds on top. Serve warm and enjoy!