Protein-Packed Boiled Egg and Roasted Vegetable Bowl

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

Protein-Packed Boiled Egg and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Boiled Egg and Roasted Vegetable Bowl

A vibrant bowl featuring perfectly boiled eggs paired with roasted chickpeas, edamame, and a colorful medley of bell pepper, zucchini, and red onion, all lightly enhanced with a touch of olive oil. This dish is not only visually appealing but also filled with satisfying textures and flavors, making it a delicious choice for any meal of the day.

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NUTRITION

504kcal
Protein
33.8g
Fat
24.4g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

3 large boiled eggs

1/3 cup chickpeas (drained)

1/2 cup shelled edamame (cooked)

1 medium red bell pepper, chopped

1 small zucchini, sliced

1/4 medium red onion, sliced

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables by chopping the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables and chickpeas with a light drizzle (1 tsp) of olive oil, salt, and pepper.

  • 4

    Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    While the vegetables are roasting, boil the eggs. Place the eggs in a pot, cover with water, bring to a boil, then simmer for 9-12 minutes. Once done, transfer them to an ice bath, peel, and set aside.

  • 6

    If using edamame that is frozen, steam or microwave them according to package instructions until heated through.

  • 7

    Assemble your bowl by adding the roasted veggies and chickpeas, steamed edamame, and halved boiled eggs. Season with additional salt and pepper if desired.

  • 8

    Serve warm and enjoy your protein-packed, nutrient-rich bowl.

Protein-Packed Boiled Egg and Roasted Vegetable Bowl

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

Protein-Packed Boiled Egg and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Boiled Egg and Roasted Vegetable Bowl

A vibrant bowl featuring perfectly boiled eggs paired with roasted chickpeas, edamame, and a colorful medley of bell pepper, zucchini, and red onion, all lightly enhanced with a touch of olive oil. This dish is not only visually appealing but also filled with satisfying textures and flavors, making it a delicious choice for any meal of the day.

NUTRITION

504kcal
Protein
33.8g
Fat
24.4g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

3 large boiled eggs

1/3 cup chickpeas (drained)

1/2 cup shelled edamame (cooked)

1 medium red bell pepper, chopped

1 small zucchini, sliced

1/4 medium red onion, sliced

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables by chopping the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables and chickpeas with a light drizzle (1 tsp) of olive oil, salt, and pepper.

  • 4

    Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    While the vegetables are roasting, boil the eggs. Place the eggs in a pot, cover with water, bring to a boil, then simmer for 9-12 minutes. Once done, transfer them to an ice bath, peel, and set aside.

  • 6

    If using edamame that is frozen, steam or microwave them according to package instructions until heated through.

  • 7

    Assemble your bowl by adding the roasted veggies and chickpeas, steamed edamame, and halved boiled eggs. Season with additional salt and pepper if desired.

  • 8

    Serve warm and enjoy your protein-packed, nutrient-rich bowl.