Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

Enjoy a vibrant medley of crispy roasted chickpeas, fluffy quinoa, and freshly roasted vegetables paired with savory, lightly sautéed tempeh. This power bowl bursts with color, texture, and wholesome flavors that will keep you energized throughout your day.

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NUTRITION

579kcal
Protein
32.7g
Fat
18.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked Chickpeas (~110g)

1/4 cup dry Quinoa (~43g)

1/2 medium Red Bell Pepper

1 cup raw Spinach

1/2 medium Carrot

1 teaspoon Olive Oil

3 ounces Tempeh (~85g)

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cooked chickpeas with half the olive oil, salt, pepper, and your choice of spices such as smoked paprika and garlic powder. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, rinse the quinoa and cook it according to package instructions. Set aside once it’s fluffy.

  • 4

    Slice the red bell pepper and carrot into bite-sized pieces. In a skillet, heat the remaining olive oil over medium heat and quickly sauté tempeh slices seasoned with a pinch of salt until they are golden on both sides, about 3-4 minutes per side.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base, then arranging the roasted chickpeas, sautéed tempeh, red bell pepper slices, carrot pieces, and fresh spinach on top.

  • 6

    Drizzle with a squeeze of lemon or your favorite light dressing if desired, and serve warm.

Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

Enjoy a vibrant medley of crispy roasted chickpeas, fluffy quinoa, and freshly roasted vegetables paired with savory, lightly sautéed tempeh. This power bowl bursts with color, texture, and wholesome flavors that will keep you energized throughout your day.

NUTRITION

579kcal
Protein
32.7g
Fat
18.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked Chickpeas (~110g)

1/4 cup dry Quinoa (~43g)

1/2 medium Red Bell Pepper

1 cup raw Spinach

1/2 medium Carrot

1 teaspoon Olive Oil

3 ounces Tempeh (~85g)

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cooked chickpeas with half the olive oil, salt, pepper, and your choice of spices such as smoked paprika and garlic powder. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, rinse the quinoa and cook it according to package instructions. Set aside once it’s fluffy.

  • 4

    Slice the red bell pepper and carrot into bite-sized pieces. In a skillet, heat the remaining olive oil over medium heat and quickly sauté tempeh slices seasoned with a pinch of salt until they are golden on both sides, about 3-4 minutes per side.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base, then arranging the roasted chickpeas, sautéed tempeh, red bell pepper slices, carrot pieces, and fresh spinach on top.

  • 6

    Drizzle with a squeeze of lemon or your favorite light dressing if desired, and serve warm.