Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant bowl packed with roasted chickpeas and tofu, tender quinoa, and a mix of roasted bell peppers and zucchini, finished with a sprinkle of nutritional yeast and fresh spinach. This power bowl delivers a satisfying crunch and a burst of wholesome flavors in every bite.

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NUTRITION

555kcal
Protein
36.4g
Fat
17.4g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas (123g)

150g extra firm tofu

1/2 cup cooked quinoa (92g)

2 tbsp nutritional yeast (16g)

1 cup mixed bell pepper & zucchini (100g)

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked chickpeas. In a bowl, gently toss them with half the olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Cube the extra firm tofu and add it to the bowl along with the mixed bell pepper and zucchini. Drizzle with the remaining olive oil and season lightly.

  • 4

    Spread the chickpeas, tofu, and vegetables evenly on a baking sheet. Roast in the oven for 20-25 minutes until the chickpeas are crispy and the tofu is golden, stirring halfway through for even cooking.

  • 5

    While the roasting is in progress, prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a serving bowl, combine the roasted chickpeas, tofu, vegetables, and cooked quinoa with the fresh spinach. Sprinkle the nutritional yeast over the top and gently toss to combine all flavors.

  • 7

    Serve warm and enjoy your balanced, protein-packed power bowl.

Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant bowl packed with roasted chickpeas and tofu, tender quinoa, and a mix of roasted bell peppers and zucchini, finished with a sprinkle of nutritional yeast and fresh spinach. This power bowl delivers a satisfying crunch and a burst of wholesome flavors in every bite.

NUTRITION

555kcal
Protein
36.4g
Fat
17.4g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas (123g)

150g extra firm tofu

1/2 cup cooked quinoa (92g)

2 tbsp nutritional yeast (16g)

1 cup mixed bell pepper & zucchini (100g)

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked chickpeas. In a bowl, gently toss them with half the olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Cube the extra firm tofu and add it to the bowl along with the mixed bell pepper and zucchini. Drizzle with the remaining olive oil and season lightly.

  • 4

    Spread the chickpeas, tofu, and vegetables evenly on a baking sheet. Roast in the oven for 20-25 minutes until the chickpeas are crispy and the tofu is golden, stirring halfway through for even cooking.

  • 5

    While the roasting is in progress, prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a serving bowl, combine the roasted chickpeas, tofu, vegetables, and cooked quinoa with the fresh spinach. Sprinkle the nutritional yeast over the top and gently toss to combine all flavors.

  • 7

    Serve warm and enjoy your balanced, protein-packed power bowl.