Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl filled with crispy roasted chickpeas, perfectly cooked quinoa, and a colorful assortment of roasted vegetables, all brought together with a silky, tangy tahini dressing accented by a hint of nutritional yeast. This wholesome meal is both satisfying and bright, with textures that range from crunchy chickpeas to soft, caramelized veggies.

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NUTRITION

546kcal
Protein
32.1g
Fat
19g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (approx. 240g)

0.5 cup cooked quinoa (approx. 93g)

0.33 cup diced zucchini (approx. 50g)

0.33 cup diced red bell pepper (approx. 50g)

0.33 cup diced red onion (approx. 40g)

1 tbsp tahini

1 tbsp nutritional yeast

1 tsp olive oil

1 tsp lemon juice

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Rinse and drain chickpeas. Pat them dry using a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, and pepper, and spread them evenly on the baking sheet.

  • 3

    Place the chickpeas in the oven and roast for 20-25 minutes until they are crispy. Give the pan a shake halfway through for even crisping.

  • 4

    While the chickpeas roast, chop the zucchini, red bell pepper, and red onion into roughly equal, bite-size pieces. Toss the vegetables with a bit of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables out on another baking sheet or in a roasting pan and roast them in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the grain base by reheating or cooking 0.5 cup of quinoa according to package directions. Fluff with a fork once done.

  • 7

    For the creamy tahini dressing, whisk together tahini, nutritional yeast, lemon juice, a small splash of water (if needed for consistency), and a pinch of salt and pepper in a small bowl until smooth.

  • 8

    Assemble your bowl by layering the cooked quinoa at the base, topping with roasted chickpeas and vegetables.

  • 9

    Drizzle the creamy tahini dressing over the bowl, and adjust seasoning with salt and pepper as desired.

  • 10

    Serve warm and enjoy your nourishing, crispy chickpea and roasted vegetable grain bowl.

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl filled with crispy roasted chickpeas, perfectly cooked quinoa, and a colorful assortment of roasted vegetables, all brought together with a silky, tangy tahini dressing accented by a hint of nutritional yeast. This wholesome meal is both satisfying and bright, with textures that range from crunchy chickpeas to soft, caramelized veggies.

NUTRITION

546kcal
Protein
32.1g
Fat
19g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (approx. 240g)

0.5 cup cooked quinoa (approx. 93g)

0.33 cup diced zucchini (approx. 50g)

0.33 cup diced red bell pepper (approx. 50g)

0.33 cup diced red onion (approx. 40g)

1 tbsp tahini

1 tbsp nutritional yeast

1 tsp olive oil

1 tsp lemon juice

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Rinse and drain chickpeas. Pat them dry using a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, and pepper, and spread them evenly on the baking sheet.

  • 3

    Place the chickpeas in the oven and roast for 20-25 minutes until they are crispy. Give the pan a shake halfway through for even crisping.

  • 4

    While the chickpeas roast, chop the zucchini, red bell pepper, and red onion into roughly equal, bite-size pieces. Toss the vegetables with a bit of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables out on another baking sheet or in a roasting pan and roast them in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the grain base by reheating or cooking 0.5 cup of quinoa according to package directions. Fluff with a fork once done.

  • 7

    For the creamy tahini dressing, whisk together tahini, nutritional yeast, lemon juice, a small splash of water (if needed for consistency), and a pinch of salt and pepper in a small bowl until smooth.

  • 8

    Assemble your bowl by layering the cooked quinoa at the base, topping with roasted chickpeas and vegetables.

  • 9

    Drizzle the creamy tahini dressing over the bowl, and adjust seasoning with salt and pepper as desired.

  • 10

    Serve warm and enjoy your nourishing, crispy chickpea and roasted vegetable grain bowl.