Chickpea and Quinoa Protein Bowl with Roasted Broccoli

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

Chickpea and Quinoa Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Protein Bowl with Roasted Broccoli

Enjoy a vibrant, protein-packed vegan bowl featuring fluffy quinoa, hearty chickpeas, crispy roasted broccoli, perfectly cooked firm tofu, and a pop of edamame, all drizzled with a subtle tahini dressing. This balanced bowl is as pleasing to the eye as it is to the palate, combining textures and flavors in every bite.

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NUTRITION

481kcal
Protein
34.3g
Fat
16.3g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

150g Firm Tofu

1 cup Roasted Broccoli

1/4 cup Shelled Edamame

1 tsp Tahini

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly in a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Slice the firm tofu into cubes and lightly pan-sear in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 5

    In a bowl, combine the cooked chickpeas and shelled edamame. You may lightly season with a pinch of salt.

  • 6

    Assemble the bowl by layering the cooked quinoa, chickpeas and edamame mixture, seared tofu, and roasted broccoli.

  • 7

    Drizzle 1 teaspoon of tahini over the bowl to add a nutty creaminess.

  • 8

    Toss gently to distribute the flavors evenly and serve warm.

Chickpea and Quinoa Protein Bowl with Roasted Broccoli

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

Chickpea and Quinoa Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Protein Bowl with Roasted Broccoli

Enjoy a vibrant, protein-packed vegan bowl featuring fluffy quinoa, hearty chickpeas, crispy roasted broccoli, perfectly cooked firm tofu, and a pop of edamame, all drizzled with a subtle tahini dressing. This balanced bowl is as pleasing to the eye as it is to the palate, combining textures and flavors in every bite.

NUTRITION

481kcal
Protein
34.3g
Fat
16.3g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

150g Firm Tofu

1 cup Roasted Broccoli

1/4 cup Shelled Edamame

1 tsp Tahini

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly in a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Slice the firm tofu into cubes and lightly pan-sear in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 5

    In a bowl, combine the cooked chickpeas and shelled edamame. You may lightly season with a pinch of salt.

  • 6

    Assemble the bowl by layering the cooked quinoa, chickpeas and edamame mixture, seared tofu, and roasted broccoli.

  • 7

    Drizzle 1 teaspoon of tahini over the bowl to add a nutty creaminess.

  • 8

    Toss gently to distribute the flavors evenly and serve warm.