YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa & Egg White Boost
A vibrant, nourishing bowl featuring fluffy lemon-herb quinoa, perfectly roasted vegetables, and crispy chickpeas, topped off with a light, protein-packed egg white scramble. Every bite bursts with tangy citrus, garden-fresh herbs, and the savory crunch of roasted chickpeas — a meal that delights both the palate and your fitness goals.
INGREDIENTS
1/2 cup dry Quinoa
0.9 cup roasted Chickpeas
2 cups mixed Vegetables (bell peppers, zucchini, red onion)
2 large Egg Whites
1/2 lemon (juiced)
1 teaspoon Olive Oil
2 tablespoons fresh chopped Herbs (parsley and mint)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, toss the rinsed and drained chickpeas with half of the olive oil, salt, and pepper. Spread evenly.
Chop the mixed vegetables into uniform pieces. Toss them with a little olive oil, salt, and pepper, and spread them on another section of the same sheet pan or a separate one.
Roast the chickpeas and vegetables in the preheated oven for about 20-25 minutes, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.
While the veggies roast, rinse 1/2 cup of dry quinoa under cold water. In a small pot, combine the quinoa with water (typically double the volume), a squeeze of lemon juice, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
In a non-stick skillet, lightly spray with oil and add the egg whites. Season with salt and pepper, and cook on medium-low heat, stirring gently until just set. This will add a light protein boost to your dish.
Stir the roasted vegetables and chickpeas into the cooked quinoa. Mix in the fresh chopped herbs and remaining lemon juice.
Plate your lemon-herb quinoa bowl and top with the gently scrambled egg whites. Enjoy warm.