Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

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

Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

A satisfying bowl featuring creamy nonfat Dutch kwark paired with a medley of roasted vegetables and crispy, spice-roasted chickpeas. This dish delivers smooth, tangy flavors contrasted by the crunch of chickpeas and the sweet, caramelized notes of roasted veggies, making it a balanced and invigorating meal.

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NUTRITION

350kcal
Protein
33.2g
Fat
7.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Dutch Kwark

50g Canned Chickpeas (drained)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~75g)

1 small Red Onion (~30g)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast them in the oven for about 20-25 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and black pepper.

  • 5

    Spread the vegetables on another baking sheet and roast them in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a bowl, combine the nonfat Dutch kwark with a pinch of salt and pepper. Once the roasted vegetables and chickpeas are done, layer the vegetables over the kwark.

  • 7

    Top the bowl with the crispy chickpeas and garnish with extra smoked paprika if desired. Serve immediately while the textures contrast beautifully.

Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

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

Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Kwark Bowl with Roasted Vegetables and Crispy Chickpeas

A satisfying bowl featuring creamy nonfat Dutch kwark paired with a medley of roasted vegetables and crispy, spice-roasted chickpeas. This dish delivers smooth, tangy flavors contrasted by the crunch of chickpeas and the sweet, caramelized notes of roasted veggies, making it a balanced and invigorating meal.

NUTRITION

350kcal
Protein
33.2g
Fat
7.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Dutch Kwark

50g Canned Chickpeas (drained)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~75g)

1 small Red Onion (~30g)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast them in the oven for about 20-25 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and black pepper.

  • 5

    Spread the vegetables on another baking sheet and roast them in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a bowl, combine the nonfat Dutch kwark with a pinch of salt and pepper. Once the roasted vegetables and chickpeas are done, layer the vegetables over the kwark.

  • 7

    Top the bowl with the crispy chickpeas and garnish with extra smoked paprika if desired. Serve immediately while the textures contrast beautifully.