Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas, tender edamame, and perfectly roasted vegetables, all tossed with a luscious creamy tahini dressing. This well-balanced dish delivers a delightful mix of textures and flavors perfect for a nutritious meal any time of day.

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NUTRITION

588kcal
Protein
34.7g
Fat
20.8g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1/2 cup Shelled Edamame

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Cooked Quinoa

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt & Pepper) to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a drizzle of olive oil, cumin, paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring once halfway.

  • 4

    Meanwhile, chop broccoli into florets and slice red bell pepper into strips. Toss them lightly in olive oil, salt, and pepper, then add them to the baking sheet during the last 15 minutes of chickpea roasting.

  • 5

    If using quinoa and edamame, warm them in a small saucepan or microwave until heated through.

  • 6

    For the creamy tahini dressing, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 7

    Assemble the bowl by combining roasted chickpeas, vegetables, quinoa, and edamame. Drizzle the tahini dressing over the top.

  • 8

    Serve warm and enjoy your nutritious bowl!

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas, tender edamame, and perfectly roasted vegetables, all tossed with a luscious creamy tahini dressing. This well-balanced dish delivers a delightful mix of textures and flavors perfect for a nutritious meal any time of day.

NUTRITION

588kcal
Protein
34.7g
Fat
20.8g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1/2 cup Shelled Edamame

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Cooked Quinoa

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt & Pepper) to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a drizzle of olive oil, cumin, paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring once halfway.

  • 4

    Meanwhile, chop broccoli into florets and slice red bell pepper into strips. Toss them lightly in olive oil, salt, and pepper, then add them to the baking sheet during the last 15 minutes of chickpea roasting.

  • 5

    If using quinoa and edamame, warm them in a small saucepan or microwave until heated through.

  • 6

    For the creamy tahini dressing, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 7

    Assemble the bowl by combining roasted chickpeas, vegetables, quinoa, and edamame. Drizzle the tahini dressing over the top.

  • 8

    Serve warm and enjoy your nutritious bowl!