Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant power bowl that marries crispy roasted chickpeas with a medley of colorful vegetables and protein-rich tofu, served over fluffy quinoa. Each bite bursts with savory, roasted flavors and fresh greens, offering a nourishing and balanced meal perfect for any time of the day.

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NUTRITION

570kcal
Protein
32.5g
Fat
16g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup quinoa (uncooked, approx 60g)

1 cup cooked chickpeas (approx 164g)

4 ounces firm tofu (approx 113g)

1 cup chopped broccoli (approx 91g)

1/2 medium red bell pepper (approx 60g)

1 cup baby spinach (approx 30g)

1 teaspoon olive oil (approx 5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, then toss with a pinch of salt, pepper, and 1/2 of the olive oil.

  • 3

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 4

    Meanwhile, rinse the quinoa and cook it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Cut the firm tofu into 1-inch cubes. Lightly toss the tofu with a bit of salt, pepper, and the remaining olive oil. Optionally, for extra crispiness, you can roast the tofu on a separate baking sheet in the last 15 minutes of chickpea roasting.

  • 6

    Prepare the vegetables: chop the broccoli into florets, slice the red bell pepper into strips, and rinse the baby spinach.

  • 7

    Assemble your bowl by laying a base of quinoa, then topping with roasted chickpeas, tofu cubes, broccoli, bell pepper, and spinach.

  • 8

    Drizzle with any additional seasonings or a squeeze of lemon if desired, and serve warm.

Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant power bowl that marries crispy roasted chickpeas with a medley of colorful vegetables and protein-rich tofu, served over fluffy quinoa. Each bite bursts with savory, roasted flavors and fresh greens, offering a nourishing and balanced meal perfect for any time of the day.

NUTRITION

570kcal
Protein
32.5g
Fat
16g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup quinoa (uncooked, approx 60g)

1 cup cooked chickpeas (approx 164g)

4 ounces firm tofu (approx 113g)

1 cup chopped broccoli (approx 91g)

1/2 medium red bell pepper (approx 60g)

1 cup baby spinach (approx 30g)

1 teaspoon olive oil (approx 5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, then toss with a pinch of salt, pepper, and 1/2 of the olive oil.

  • 3

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 4

    Meanwhile, rinse the quinoa and cook it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Cut the firm tofu into 1-inch cubes. Lightly toss the tofu with a bit of salt, pepper, and the remaining olive oil. Optionally, for extra crispiness, you can roast the tofu on a separate baking sheet in the last 15 minutes of chickpea roasting.

  • 6

    Prepare the vegetables: chop the broccoli into florets, slice the red bell pepper into strips, and rinse the baby spinach.

  • 7

    Assemble your bowl by laying a base of quinoa, then topping with roasted chickpeas, tofu cubes, broccoli, bell pepper, and spinach.

  • 8

    Drizzle with any additional seasonings or a squeeze of lemon if desired, and serve warm.