Crispy Chickpea and Roasted Vegetable Power Bowl

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

Crispy Chickpea and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl

Enjoy a hearty and crunchy power bowl packed with crispy roasted chickpeas, savory baked tofu, and a colorful medley of roasted vegetables, all nestled on a bed of fluffy quinoa. This dish offers a perfect blend of textures and flavors, making it a satisfying choice any time of day.

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NUTRITION

542kcal
Protein
32.5g
Fat
10.7g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams extra firm tofu

1/2 cup cooked quinoa

1 cup broccoli

1 medium red bell pepper

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat dry with a paper towel. Toss them lightly with olive oil, salt, pepper, and your favorite spices (such as paprika or cumin) for extra crispiness. Spread them on a baking sheet.

  • 3

    Chop broccoli into florets and slice the red bell pepper into strips. Toss the vegetables with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 4

    Cut the extra firm tofu into cubes. Optionally, marinate in a splash of soy sauce and a pinch of garlic powder for additional flavor, then spread on a baking sheet lined with parchment paper.

  • 5

    Place the chickpeas, vegetables, and tofu in the oven. Roast the chickpeas and vegetables for about 20-25 minutes, stirring halfway through, and bake the tofu for about 25-30 minutes until lightly golden and firm.

  • 6

    Meanwhile, prepare quinoa according to package instructions if not already pre-cooked.

  • 7

    To assemble the power bowl, start with a bed of quinoa, then layer roasted chickpeas, tofu, broccoli, and red bell pepper.

  • 8

    Serve warm and enjoy this balanced blend of crispy, roasted flavors.

Crispy Chickpea and Roasted Vegetable Power Bowl

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

Crispy Chickpea and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl

Enjoy a hearty and crunchy power bowl packed with crispy roasted chickpeas, savory baked tofu, and a colorful medley of roasted vegetables, all nestled on a bed of fluffy quinoa. This dish offers a perfect blend of textures and flavors, making it a satisfying choice any time of day.

NUTRITION

542kcal
Protein
32.5g
Fat
10.7g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams extra firm tofu

1/2 cup cooked quinoa

1 cup broccoli

1 medium red bell pepper

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat dry with a paper towel. Toss them lightly with olive oil, salt, pepper, and your favorite spices (such as paprika or cumin) for extra crispiness. Spread them on a baking sheet.

  • 3

    Chop broccoli into florets and slice the red bell pepper into strips. Toss the vegetables with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 4

    Cut the extra firm tofu into cubes. Optionally, marinate in a splash of soy sauce and a pinch of garlic powder for additional flavor, then spread on a baking sheet lined with parchment paper.

  • 5

    Place the chickpeas, vegetables, and tofu in the oven. Roast the chickpeas and vegetables for about 20-25 minutes, stirring halfway through, and bake the tofu for about 25-30 minutes until lightly golden and firm.

  • 6

    Meanwhile, prepare quinoa according to package instructions if not already pre-cooked.

  • 7

    To assemble the power bowl, start with a bed of quinoa, then layer roasted chickpeas, tofu, broccoli, and red bell pepper.

  • 8

    Serve warm and enjoy this balanced blend of crispy, roasted flavors.