Crispy Chickpea & Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea & Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Quinoa Bowl

Savor a hearty bowl featuring crispy roasted chickpeas, perfectly cooked quinoa, golden roasted vegetables, and a protein-packed twist from baked tofu, all finished with a sprinkle of nutritional yeast for an irresistible umami kick. This vibrant bowl is a celebration of textures and flavors, making it a wholesome, satisfying meal for any time of the day.

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NUTRITION

533kcal
Protein
33.5g
Fat
13.7g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

150g baked tofu

50g red bell pepper, chopped

50g zucchini, chopped

1 cup fresh spinach (30g)

1 tablespoon nutritional yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss drained and rinsed chickpeas with a little olive oil, salt, and your favorite spices (like smoked paprika and garlic powder). Spread them on a baking sheet and roast for about 25-30 minutes until crispy.

  • 2

    Meanwhile, press the tofu lightly to remove excess moisture. Cut into cubes, season with salt and pepper, and bake on a separate sheet for about 20 minutes or until lightly golden, flipping halfway through.

  • 3

    Prepare quinoa according to package instructions if not already cooked.

  • 4

    While the chickpeas and tofu are baking, chop the red bell pepper and zucchini. Toss them with a dash of olive oil, salt, and pepper, and roast in the oven for roughly 15 minutes until tender.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base. Top with roasted chickpeas, baked tofu, roasted red bell pepper, zucchini, and a generous handful of fresh spinach.

  • 6

    Finish by sprinkling nutritional yeast over the top for an added layer of flavor. Serve warm and enjoy your nutrient-packed meal.

Crispy Chickpea & Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea & Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Quinoa Bowl

Savor a hearty bowl featuring crispy roasted chickpeas, perfectly cooked quinoa, golden roasted vegetables, and a protein-packed twist from baked tofu, all finished with a sprinkle of nutritional yeast for an irresistible umami kick. This vibrant bowl is a celebration of textures and flavors, making it a wholesome, satisfying meal for any time of the day.

NUTRITION

533kcal
Protein
33.5g
Fat
13.7g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup roasted chickpeas (164g)

150g baked tofu

50g red bell pepper, chopped

50g zucchini, chopped

1 cup fresh spinach (30g)

1 tablespoon nutritional yeast

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss drained and rinsed chickpeas with a little olive oil, salt, and your favorite spices (like smoked paprika and garlic powder). Spread them on a baking sheet and roast for about 25-30 minutes until crispy.

  • 2

    Meanwhile, press the tofu lightly to remove excess moisture. Cut into cubes, season with salt and pepper, and bake on a separate sheet for about 20 minutes or until lightly golden, flipping halfway through.

  • 3

    Prepare quinoa according to package instructions if not already cooked.

  • 4

    While the chickpeas and tofu are baking, chop the red bell pepper and zucchini. Toss them with a dash of olive oil, salt, and pepper, and roast in the oven for roughly 15 minutes until tender.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base. Top with roasted chickpeas, baked tofu, roasted red bell pepper, zucchini, and a generous handful of fresh spinach.

  • 6

    Finish by sprinkling nutritional yeast over the top for an added layer of flavor. Serve warm and enjoy your nutrient-packed meal.