Crispy Chickpea and Roasted Vegetable Grain 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 Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini

A hearty grain bowl that combines crispy roasted chickpeas, savory grilled tempeh, and a medley of roasted vegetables tossed with fluffy quinoa and fresh spinach. Drizzled with a tangy, creamy tahini dressing, this bowl is both satisfying and vibrant—perfect for a nourishing meal any time of day.

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NUTRITION

580kcal
Protein
31.9g
Fat
19.8g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

3/4 cup Cooked Quinoa (120g)

1 cup Roasted Vegetable Mix (100g)

1 cup Fresh Spinach (30g)

1 tablespoon Tahini Dressing (15g)

3 ounces Grilled Tempeh (85g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and your choice of spices (such as smoked paprika and garlic powder) then spread on a baking sheet. Roast for about 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Lightly grill or pan-sear the tempeh slices (3 ounces) until browned on both sides.

  • 5

    In a small bowl, whisk together 1 tablespoon of tahini with fresh lemon juice, a splash of water, a pinch of garlic powder, and salt to taste until smooth and creamy.

  • 6

    Assemble your bowl by layering a base of fresh spinach, then add cooked quinoa. Top with roasted chickpeas, the vegetable mix, and grilled tempeh.

  • 7

    Drizzle the creamy tahini dressing over the bowl. Toss gently to combine flavors before serving.

Crispy Chickpea and Roasted Vegetable Grain 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 Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini

A hearty grain bowl that combines crispy roasted chickpeas, savory grilled tempeh, and a medley of roasted vegetables tossed with fluffy quinoa and fresh spinach. Drizzled with a tangy, creamy tahini dressing, this bowl is both satisfying and vibrant—perfect for a nourishing meal any time of day.

NUTRITION

580kcal
Protein
31.9g
Fat
19.8g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

3/4 cup Cooked Quinoa (120g)

1 cup Roasted Vegetable Mix (100g)

1 cup Fresh Spinach (30g)

1 tablespoon Tahini Dressing (15g)

3 ounces Grilled Tempeh (85g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and your choice of spices (such as smoked paprika and garlic powder) then spread on a baking sheet. Roast for about 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Lightly grill or pan-sear the tempeh slices (3 ounces) until browned on both sides.

  • 5

    In a small bowl, whisk together 1 tablespoon of tahini with fresh lemon juice, a splash of water, a pinch of garlic powder, and salt to taste until smooth and creamy.

  • 6

    Assemble your bowl by layering a base of fresh spinach, then add cooked quinoa. Top with roasted chickpeas, the vegetable mix, and grilled tempeh.

  • 7

    Drizzle the creamy tahini dressing over the bowl. Toss gently to combine flavors before serving.