Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

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

Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

A vibrant bowl featuring perfectly hard-boiled eggs, roasted chickpeas, tender quinoa, and marinated tofu combined with a medley of colorful roasted veggies. This meal is thoughtfully crafted to deliver a balanced mix of protein, healthy fats, and fiber – ideal for fueling your day with sustained energy and satisfying hunger.

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NUTRITION

528kcal
Protein
32.8g
Fat
22.9g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 large hard-boiled eggs

3/4 cup cooked chickpeas

1/2 cup cooked quinoa

100g extra-firm tofu

1/2 cup chopped zucchini

1/2 cup chopped red bell pepper

1 cup fresh spinach

1 tsp olive oil

Seasonings (salt, pepper, garlic powder)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tofu into bite-sized cubes and toss with half of the olive oil, salt, pepper, and garlic powder.

  • 3

    On a baking sheet, spread the tofu, chickpeas, chopped zucchini, and bell pepper. Roast for 20-25 minutes, stirring halfway to ensure even cooking.

  • 4

    While the veggies roast, prepare the quinoa according to package instructions if not pre-cooked and hard-boil the eggs.

  • 5

    Once roasted, combine the quinoa, roasted veggies, tofu, chickpeas, and fresh spinach in a bowl.

  • 6

    Peel the hard-boiled eggs, slice them in half, and gently place them on top of the bowl.

  • 7

    Drizzle the remaining olive oil over the bowl if desired, adjust seasonings, and serve warm.

Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

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

Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Hard-Boiled Egg and Roasted Veggie Bowl

A vibrant bowl featuring perfectly hard-boiled eggs, roasted chickpeas, tender quinoa, and marinated tofu combined with a medley of colorful roasted veggies. This meal is thoughtfully crafted to deliver a balanced mix of protein, healthy fats, and fiber – ideal for fueling your day with sustained energy and satisfying hunger.

NUTRITION

528kcal
Protein
32.8g
Fat
22.9g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 large hard-boiled eggs

3/4 cup cooked chickpeas

1/2 cup cooked quinoa

100g extra-firm tofu

1/2 cup chopped zucchini

1/2 cup chopped red bell pepper

1 cup fresh spinach

1 tsp olive oil

Seasonings (salt, pepper, garlic powder)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tofu into bite-sized cubes and toss with half of the olive oil, salt, pepper, and garlic powder.

  • 3

    On a baking sheet, spread the tofu, chickpeas, chopped zucchini, and bell pepper. Roast for 20-25 minutes, stirring halfway to ensure even cooking.

  • 4

    While the veggies roast, prepare the quinoa according to package instructions if not pre-cooked and hard-boil the eggs.

  • 5

    Once roasted, combine the quinoa, roasted veggies, tofu, chickpeas, and fresh spinach in a bowl.

  • 6

    Peel the hard-boiled eggs, slice them in half, and gently place them on top of the bowl.

  • 7

    Drizzle the remaining olive oil over the bowl if desired, adjust seasonings, and serve warm.