Crispy Egg and Roasted Vegetable Power Bowl

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

Crispy Egg and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring crispy eggs atop a hearty base of roasted chickpeas, fluffy quinoa, and a medley of colorful vegetables. This bowl offers a satisfying crunch from the eggs along with a burst of roasted flavors, making it a perfect nutrient-packed meal for any time of the day.

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NUTRITION

558kcal
Protein
30.2g
Fat
15.9g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

3 large egg whites

1/2 cup roasted chickpeas

1/2 cup cooked quinoa

1 cup mixed vegetables (bell pepper, zucchini, red onion)

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly charred.

  • 3

    If using raw chickpeas, rinse, drain, and pat dry. Toss them with a small amount of olive oil, salt, and pepper, and roast on a separate baking sheet for 20-25 minutes until crispy. Alternatively, use pre-roasted chickpeas.

  • 4

    While the vegetables and chickpeas are roasting, cook the quinoa according to package instructions and set aside.

  • 5

    Heat a nonstick skillet over medium-high heat. Crack the whole eggs and add the egg whites to the pan. Fry them together until the edges become crispy and the whites are set, while keeping the yolks runny (or to your preferred doneness).

  • 6

    Assemble your power bowl by layering the cooked quinoa as the base, then adding the roasted vegetables and chickpeas. Top with the crispy eggs.

  • 7

    Season with an extra pinch of salt and pepper if desired, and serve immediately.

Crispy Egg and Roasted Vegetable Power Bowl

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

Crispy Egg and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring crispy eggs atop a hearty base of roasted chickpeas, fluffy quinoa, and a medley of colorful vegetables. This bowl offers a satisfying crunch from the eggs along with a burst of roasted flavors, making it a perfect nutrient-packed meal for any time of the day.

NUTRITION

558kcal
Protein
30.2g
Fat
15.9g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

3 large egg whites

1/2 cup roasted chickpeas

1/2 cup cooked quinoa

1 cup mixed vegetables (bell pepper, zucchini, red onion)

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly charred.

  • 3

    If using raw chickpeas, rinse, drain, and pat dry. Toss them with a small amount of olive oil, salt, and pepper, and roast on a separate baking sheet for 20-25 minutes until crispy. Alternatively, use pre-roasted chickpeas.

  • 4

    While the vegetables and chickpeas are roasting, cook the quinoa according to package instructions and set aside.

  • 5

    Heat a nonstick skillet over medium-high heat. Crack the whole eggs and add the egg whites to the pan. Fry them together until the edges become crispy and the whites are set, while keeping the yolks runny (or to your preferred doneness).

  • 6

    Assemble your power bowl by layering the cooked quinoa as the base, then adding the roasted vegetables and chickpeas. Top with the crispy eggs.

  • 7

    Season with an extra pinch of salt and pepper if desired, and serve immediately.