Roasted Vegetable and Crispy Chickpea Bowl

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

Roasted Vegetable and Crispy Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Bowl

Enjoy a vibrant, nourishing bowl featuring crispy roasted chickpeas, fluffy quinoa, tender edamame, savory baked tofu, and a medley of roasted vegetables. This bowl is perfectly balanced to refresh and fuel your day with satisfying textures, earthy flavors, and a hint of olive oil richness.

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NUTRITION

579kcal
Protein
32.5g
Fat
14.9g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Crispy Chickpeas (approx 125g)

0.5 cup Cooked Quinoa (approx 93g)

0.5 cup Shelled Edamame (approx 78g)

100g Baked Extra-Firm Tofu

1 cup Mixed Roasted Vegetables (approx 150g)

1 teaspoon Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry. Toss them lightly with a pinch of salt, pepper, and a few spices of your choice before roasting on a baking sheet until crispy, about 25-30 minutes.

  • 3

    Meanwhile, prepare the quinoa according to the package instructions and set aside.

  • 4

    Cut the extra-firm tofu into cubes and bake it on a separate lightly lined baking tray for about 20-25 minutes, until golden and firm.

  • 5

    Chop a mix of bell pepper, zucchini, and red onion into bite-size pieces. Toss them with 1 teaspoon of olive oil, salt, and pepper and roast in the oven alongside the chickpeas for about 20 minutes until tender.

  • 6

    Prepare shelled edamame by steaming or boiling briefly until bright green and tender (if not pre-cooked).

  • 7

    Assemble your bowl by layering the cooked quinoa at the base. Top with roasted chickpeas, baked tofu, edamame, and roasted vegetables.

  • 8

    Drizzle lightly with any remaining olive oil or a splash of lemon juice if desired, and serve warm.

Roasted Vegetable and Crispy Chickpea Bowl

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

Roasted Vegetable and Crispy Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Bowl

Enjoy a vibrant, nourishing bowl featuring crispy roasted chickpeas, fluffy quinoa, tender edamame, savory baked tofu, and a medley of roasted vegetables. This bowl is perfectly balanced to refresh and fuel your day with satisfying textures, earthy flavors, and a hint of olive oil richness.

NUTRITION

579kcal
Protein
32.5g
Fat
14.9g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Crispy Chickpeas (approx 125g)

0.5 cup Cooked Quinoa (approx 93g)

0.5 cup Shelled Edamame (approx 78g)

100g Baked Extra-Firm Tofu

1 cup Mixed Roasted Vegetables (approx 150g)

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry. Toss them lightly with a pinch of salt, pepper, and a few spices of your choice before roasting on a baking sheet until crispy, about 25-30 minutes.

  • 3

    Meanwhile, prepare the quinoa according to the package instructions and set aside.

  • 4

    Cut the extra-firm tofu into cubes and bake it on a separate lightly lined baking tray for about 20-25 minutes, until golden and firm.

  • 5

    Chop a mix of bell pepper, zucchini, and red onion into bite-size pieces. Toss them with 1 teaspoon of olive oil, salt, and pepper and roast in the oven alongside the chickpeas for about 20 minutes until tender.

  • 6

    Prepare shelled edamame by steaming or boiling briefly until bright green and tender (if not pre-cooked).

  • 7

    Assemble your bowl by layering the cooked quinoa at the base. Top with roasted chickpeas, baked tofu, edamame, and roasted vegetables.

  • 8

    Drizzle lightly with any remaining olive oil or a splash of lemon juice if desired, and serve warm.