Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

Savor a vibrant bowl featuring crunchy roasted chickpeas paired with tender broccoli, red bell pepper, and red onion on a bed of fluffy quinoa and grilled chicken. Finished with a silky, tangy lemon-tahini dressing, this bowl delivers a delightful balance of textures and a burst of fresh flavors in every bite.

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NUTRITION

530kcal
Protein
43.3g
Fat
15.2g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tbsp Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F to roast the chickpeas. Rinse and drain canned chickpeas or use pre-cooked chickpeas and pat them dry.

  • 2

    Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and set aside.

  • 4

    Season the chicken breast with salt, pepper, and any preferred herbs then grill until fully cooked. Slice into strips once done.

  • 5

    Lightly steam or sauté the broccoli florets until tender-crisp. Dice the red bell pepper and red onion.

  • 6

    In a small bowl, whisk together tahini and lemon juice. Add a splash of water if needed to reach a creamy dressing consistency.

  • 7

    Assemble your bowl by layering quinoa at the base, topped with grilled chicken, roasted chickpeas, broccoli, bell pepper, and red onion.

  • 8

    Drizzle the creamy lemon-tahini dressing over the bowl and serve immediately.

Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing

Savor a vibrant bowl featuring crunchy roasted chickpeas paired with tender broccoli, red bell pepper, and red onion on a bed of fluffy quinoa and grilled chicken. Finished with a silky, tangy lemon-tahini dressing, this bowl delivers a delightful balance of textures and a burst of fresh flavors in every bite.

NUTRITION

530kcal
Protein
43.3g
Fat
15.2g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tbsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F to roast the chickpeas. Rinse and drain canned chickpeas or use pre-cooked chickpeas and pat them dry.

  • 2

    Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and set aside.

  • 4

    Season the chicken breast with salt, pepper, and any preferred herbs then grill until fully cooked. Slice into strips once done.

  • 5

    Lightly steam or sauté the broccoli florets until tender-crisp. Dice the red bell pepper and red onion.

  • 6

    In a small bowl, whisk together tahini and lemon juice. Add a splash of water if needed to reach a creamy dressing consistency.

  • 7

    Assemble your bowl by layering quinoa at the base, topped with grilled chicken, roasted chickpeas, broccoli, bell pepper, and red onion.

  • 8

    Drizzle the creamy lemon-tahini dressing over the bowl and serve immediately.