Creamy Roasted Eggplant and Chickpea Bowl

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

Creamy Roasted Eggplant and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Eggplant and Chickpea Bowl

This vibrant bowl brings together tender roasted eggplant, hearty chickpeas, and fluffy quinoa tossed with fresh spinach and a tangy, protein-boosting Greek yogurt dressing. A drizzle of olive oil and a squeeze of lemon round out this comforting yet nutritious dish perfect for any meal of the day.

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NUTRITION

470kcal
Protein
32.1g
Fat
9.5g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (150g)

0.5 cup canned chickpeas (82g)

0.25 cup dry quinoa (43g)

0.75 cup nonfat Greek yogurt (170g)

1 cup raw spinach (30g)

1 teaspoon olive oil (5g)

1 tablespoon lemon juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cube the eggplant into bite-sized pieces and place them on a baking tray. Drizzle with olive oil, season lightly with salt and paprika if desired, and toss to coat evenly.

  • 3

    Roast the eggplant in the oven for 20-25 minutes or until tender and lightly caramelized, stirring once halfway through.

  • 4

    While the eggplant roasts, prepare the quinoa by rinsing it under cold water. Cook quinoa according to package instructions until fluffy.

  • 5

    In a small pan, heat chickpeas with a pinch of salt, pepper, and a dash of cumin for 5 minutes until warmed through.

  • 6

    In a bowl, combine the Greek yogurt with lemon juice. Stir in a little salt and pepper for a creamy, tangy dressing.

  • 7

    In your serving bowl, layer the cooked quinoa, roasted eggplant, warmed chickpeas, and fresh spinach.

  • 8

    Drizzle the Greek yogurt dressing over the bowl and gently toss or serve as a layered bowl.

  • 9

    Enjoy your nutritious and satisfying Creamy Roasted Eggplant and Chickpea Bowl!

Creamy Roasted Eggplant and Chickpea Bowl

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

Creamy Roasted Eggplant and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Eggplant and Chickpea Bowl

This vibrant bowl brings together tender roasted eggplant, hearty chickpeas, and fluffy quinoa tossed with fresh spinach and a tangy, protein-boosting Greek yogurt dressing. A drizzle of olive oil and a squeeze of lemon round out this comforting yet nutritious dish perfect for any meal of the day.

NUTRITION

470kcal
Protein
32.1g
Fat
9.5g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (150g)

0.5 cup canned chickpeas (82g)

0.25 cup dry quinoa (43g)

0.75 cup nonfat Greek yogurt (170g)

1 cup raw spinach (30g)

1 teaspoon olive oil (5g)

1 tablespoon lemon juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cube the eggplant into bite-sized pieces and place them on a baking tray. Drizzle with olive oil, season lightly with salt and paprika if desired, and toss to coat evenly.

  • 3

    Roast the eggplant in the oven for 20-25 minutes or until tender and lightly caramelized, stirring once halfway through.

  • 4

    While the eggplant roasts, prepare the quinoa by rinsing it under cold water. Cook quinoa according to package instructions until fluffy.

  • 5

    In a small pan, heat chickpeas with a pinch of salt, pepper, and a dash of cumin for 5 minutes until warmed through.

  • 6

    In a bowl, combine the Greek yogurt with lemon juice. Stir in a little salt and pepper for a creamy, tangy dressing.

  • 7

    In your serving bowl, layer the cooked quinoa, roasted eggplant, warmed chickpeas, and fresh spinach.

  • 8

    Drizzle the Greek yogurt dressing over the bowl and gently toss or serve as a layered bowl.

  • 9

    Enjoy your nutritious and satisfying Creamy Roasted Eggplant and Chickpea Bowl!