Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

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

Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

Enjoy a vibrant bowl featuring crispy roasted chickpeas and tender steamed broccoli paired with fluffy quinoa and savory, pan-seared tempeh. This balanced meal blends textures and flavors, from crunchy to creamy, making it a satisfying dish for any meal of the day.

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NUTRITION

517kcal
Protein
33.8g
Fat
18.1g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1 cup steamed Broccoli

4 ounces pan-seared Tempeh

1 teaspoon Olive Oil

Spices: Garlic Powder, Paprika, Salt, Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chickpeas with a drizzle of olive oil, garlic powder, paprika, salt, and pepper; spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, rinse the quinoa and cook according to package instructions until fluffy.

  • 3

    Steam the broccoli until tender yet vibrant, about 5-7 minutes.

  • 4

    Slice the tempeh into 1/4-inch pieces. Heat a non-stick skillet over medium heat, add a few drops of olive oil, and pan-sear the tempeh slices for about 3-4 minutes on each side until golden brown.

  • 5

    Assemble your bowl by layering the quinoa, steamed broccoli, roasted chickpeas, and pan-seared tempeh. Drizzle a bit more olive oil if desired and finish with a sprinkle of your favorite seasonings.

  • 6

    Serve warm and enjoy a nutritious, balanced meal!

Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

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

Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Broccoli with Quinoa & Tempeh

Enjoy a vibrant bowl featuring crispy roasted chickpeas and tender steamed broccoli paired with fluffy quinoa and savory, pan-seared tempeh. This balanced meal blends textures and flavors, from crunchy to creamy, making it a satisfying dish for any meal of the day.

NUTRITION

517kcal
Protein
33.8g
Fat
18.1g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1 cup steamed Broccoli

4 ounces pan-seared Tempeh

1 teaspoon Olive Oil

Spices: Garlic Powder, Paprika, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chickpeas with a drizzle of olive oil, garlic powder, paprika, salt, and pepper; spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, rinse the quinoa and cook according to package instructions until fluffy.

  • 3

    Steam the broccoli until tender yet vibrant, about 5-7 minutes.

  • 4

    Slice the tempeh into 1/4-inch pieces. Heat a non-stick skillet over medium heat, add a few drops of olive oil, and pan-sear the tempeh slices for about 3-4 minutes on each side until golden brown.

  • 5

    Assemble your bowl by layering the quinoa, steamed broccoli, roasted chickpeas, and pan-seared tempeh. Drizzle a bit more olive oil if desired and finish with a sprinkle of your favorite seasonings.

  • 6

    Serve warm and enjoy a nutritious, balanced meal!