Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring fluffy quinoa, crispy roasted chickpeas, and perfectly charred mixed vegetables, all elevated with a boost of protein-rich egg whites and a sprinkle of nutty hemp seeds. This wholesome dish balances savory flavors and textures, making it a satisfying choice for any meal.

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NUTRITION

575kcal
Protein
34g
Fat
10.9g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa

1/2 cup roasted chickpeas

2 cups roasted mixed vegetables (bell pepper, zucchini, red onion)

1 tablespoon hemp seeds

1/2 cup egg whites

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas. Toss them lightly with olive oil, salt, pepper, and a pinch of paprika. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    Chop a medley of bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables and chickpeas are roasting, cook quinoa according to package instructions until fluffy.

  • 5

    Lightly whisk egg whites and cook them in a non-stick skillet over medium heat until just set – they should be soft and slightly creamy.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, then topping with roasted chickpeas, mixed vegetables, and gently folded egg whites. Sprinkle the hemp seeds over the top for added protein and a nutty flavor.

  • 7

    Serve warm and enjoy your balanced, delicious bowl!

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring fluffy quinoa, crispy roasted chickpeas, and perfectly charred mixed vegetables, all elevated with a boost of protein-rich egg whites and a sprinkle of nutty hemp seeds. This wholesome dish balances savory flavors and textures, making it a satisfying choice for any meal.

NUTRITION

575kcal
Protein
34g
Fat
10.9g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa

1/2 cup roasted chickpeas

2 cups roasted mixed vegetables (bell pepper, zucchini, red onion)

1 tablespoon hemp seeds

1/2 cup egg whites

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas. Toss them lightly with olive oil, salt, pepper, and a pinch of paprika. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    Chop a medley of bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables and chickpeas are roasting, cook quinoa according to package instructions until fluffy.

  • 5

    Lightly whisk egg whites and cook them in a non-stick skillet over medium heat until just set – they should be soft and slightly creamy.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, then topping with roasted chickpeas, mixed vegetables, and gently folded egg whites. Sprinkle the hemp seeds over the top for added protein and a nutty flavor.

  • 7

    Serve warm and enjoy your balanced, delicious bowl!