Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

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

Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

Enjoy a vibrant bowl featuring a bed of fluffy quinoa topped with an assortment of roasted seasonal vegetables, hearty chickpeas, and tender grilled chicken breast, all finished with a drizzle of creamy, nutty tahini dressing. This dish not only bursts with color and texture but also brings a balanced blend of savory, fresh, and roasted flavors to your table.

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NUTRITION

584kcal
Protein
41.4g
Fat
20.3g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~92g)

1/2 cup chickpeas (~82g)

1 cup assorted roasted vegetables (~150g)

3 ounces grilled chicken breast (~85g)

1 tbsp tahini (~15g)

1 tbsp lemon juice (~15g)

1 tsp olive oil (~4.5g)

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped assorted vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred around the edges. Stir halfway through for even cooking.

  • 3

    While the vegetables are roasting, prepare the quinoa according to package instructions if not already cooked, and season the grilled chicken breast with a pinch of salt, pepper, and a splash of lemon juice before grilling or warming it.

  • 4

    In a small bowl, prepare the creamy tahini dressing by mixing tahini, lemon juice, a pinch of salt, and a few teaspoons of water until it reaches a smooth, drizzleable consistency.

  • 5

    Assemble your bowl by placing the cooked quinoa at the base, then topping it with roasted vegetables and chickpeas. Slice the grilled chicken breast and add on top.

  • 6

    Drizzle the tahini dressing over the bowl, season with additional salt and pepper if desired, and serve warm.

Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

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

Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing and Grilled Chicken

Enjoy a vibrant bowl featuring a bed of fluffy quinoa topped with an assortment of roasted seasonal vegetables, hearty chickpeas, and tender grilled chicken breast, all finished with a drizzle of creamy, nutty tahini dressing. This dish not only bursts with color and texture but also brings a balanced blend of savory, fresh, and roasted flavors to your table.

NUTRITION

584kcal
Protein
41.4g
Fat
20.3g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~92g)

1/2 cup chickpeas (~82g)

1 cup assorted roasted vegetables (~150g)

3 ounces grilled chicken breast (~85g)

1 tbsp tahini (~15g)

1 tbsp lemon juice (~15g)

1 tsp olive oil (~4.5g)

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped assorted vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred around the edges. Stir halfway through for even cooking.

  • 3

    While the vegetables are roasting, prepare the quinoa according to package instructions if not already cooked, and season the grilled chicken breast with a pinch of salt, pepper, and a splash of lemon juice before grilling or warming it.

  • 4

    In a small bowl, prepare the creamy tahini dressing by mixing tahini, lemon juice, a pinch of salt, and a few teaspoons of water until it reaches a smooth, drizzleable consistency.

  • 5

    Assemble your bowl by placing the cooked quinoa at the base, then topping it with roasted vegetables and chickpeas. Slice the grilled chicken breast and add on top.

  • 6

    Drizzle the tahini dressing over the bowl, season with additional salt and pepper if desired, and serve warm.