Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

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

Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

A nourishing and vibrant bowl boasting crispy roasted chickpeas, fluffy quinoa, perfectly soft-boiled eggs, and a tangy nonfat Greek yogurt dressing. This power bowl brings together a contrasting texture and balanced flavors of zesty lemon, smoked paprika, and fresh parsley for a satisfying, protein-packed midday meal.

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NUTRITION

440kcal
Protein
36.5g
Fat
13.6g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (approx. 60g)

1/2 cup chickpeas (approx. 82g)

2 large eggs

1/2 cup nonfat Greek yogurt

1 tbsp lemon juice

1 tsp smoked paprika

2 tbsp chopped fresh parsley

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then gently pat dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and smoked paprika. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, cook quinoa according to package instructions if not pre-cooked, then measure out about 1/3 cup and set aside.

  • 4

    Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 6-7 minutes for soft-boiled eggs. Remove eggs and transfer to an ice bath, then peel and halve once cooled.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt with lemon juice, a pinch of salt, and freshly ground black pepper to create a light dressing.

  • 6

    Assemble the power bowl by layering the quinoa as the base, topping with roasted chickpeas, placing the soft-boiled egg halves over, and drizzling the lemon-yogurt dressing on top.

  • 7

    Garnish with chopped fresh parsley and serve immediately.

Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

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

Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Soft-Boiled Eggs

A nourishing and vibrant bowl boasting crispy roasted chickpeas, fluffy quinoa, perfectly soft-boiled eggs, and a tangy nonfat Greek yogurt dressing. This power bowl brings together a contrasting texture and balanced flavors of zesty lemon, smoked paprika, and fresh parsley for a satisfying, protein-packed midday meal.

NUTRITION

440kcal
Protein
36.5g
Fat
13.6g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (approx. 60g)

1/2 cup chickpeas (approx. 82g)

2 large eggs

1/2 cup nonfat Greek yogurt

1 tbsp lemon juice

1 tsp smoked paprika

2 tbsp chopped fresh parsley

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then gently pat dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and smoked paprika. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, cook quinoa according to package instructions if not pre-cooked, then measure out about 1/3 cup and set aside.

  • 4

    Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 6-7 minutes for soft-boiled eggs. Remove eggs and transfer to an ice bath, then peel and halve once cooled.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt with lemon juice, a pinch of salt, and freshly ground black pepper to create a light dressing.

  • 6

    Assemble the power bowl by layering the quinoa as the base, topping with roasted chickpeas, placing the soft-boiled egg halves over, and drizzling the lemon-yogurt dressing on top.

  • 7

    Garnish with chopped fresh parsley and serve immediately.