Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

A vibrant bowl featuring crispy roasted chickpeas, savory baked tempeh, and fluffy quinoa, accented with lightly roasted broccoli and fresh spinach. This bowl delivers a perfect combination of texture and flavor, offering a satisfying mix of hearty protein and nutrient-rich vegetables.

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NUTRITION

527kcal
Protein
33.2g
Fat
14.2g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (123g)

3 ounces Baked Tempeh (85g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Roasted Broccoli (78g)

1 cup Fresh Spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse canned chickpeas if using, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil (optional), salt, pepper, and your favorite spices (such as paprika or cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, slice the tempeh into cubes or strips. Marinate lightly with soy sauce, garlic, and a splash of lemon if desired, then bake on a separate tray in the oven for 15-20 minutes until golden and firm.

  • 4

    While the chickpeas and tempeh are roasting, prepare quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Lightly steam or roast broccoli until it is tender yet retains a slight crunch. Fresh spinach can be kept raw for vibrant texture.

  • 6

    Assemble the Buddha Bowl by layering the quinoa at the base, topping with roasted chickpeas, baked tempeh, and roasted broccoli. Garnish with fresh spinach.

  • 7

    Optionally, drizzle a tahini lemon dressing over the bowl before serving.

Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

A vibrant bowl featuring crispy roasted chickpeas, savory baked tempeh, and fluffy quinoa, accented with lightly roasted broccoli and fresh spinach. This bowl delivers a perfect combination of texture and flavor, offering a satisfying mix of hearty protein and nutrient-rich vegetables.

NUTRITION

527kcal
Protein
33.2g
Fat
14.2g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (123g)

3 ounces Baked Tempeh (85g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Roasted Broccoli (78g)

1 cup Fresh Spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse canned chickpeas if using, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil (optional), salt, pepper, and your favorite spices (such as paprika or cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, slice the tempeh into cubes or strips. Marinate lightly with soy sauce, garlic, and a splash of lemon if desired, then bake on a separate tray in the oven for 15-20 minutes until golden and firm.

  • 4

    While the chickpeas and tempeh are roasting, prepare quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Lightly steam or roast broccoli until it is tender yet retains a slight crunch. Fresh spinach can be kept raw for vibrant texture.

  • 6

    Assemble the Buddha Bowl by layering the quinoa at the base, topping with roasted chickpeas, baked tempeh, and roasted broccoli. Garnish with fresh spinach.

  • 7

    Optionally, drizzle a tahini lemon dressing over the bowl before serving.