Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant bowl bursting with texture and flavor – crisped chickpeas, golden roasted vegetables, and hearty quinoa are elevated by a light infusion of smoky spices and tender cubes of marinated tofu, making for a satisfying, nutrient-packed meal.

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NUTRITION

580kcal
Protein
31g
Fat
17g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa (from 1/2 cup uncooked)

1 cup Chickpeas (canned, drained)

130g Firm Tofu, cubed

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tsp Olive Oil

Spices: Salt, Black Pepper, Paprika, Cumin (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a pinch of salt, pepper, paprika, and cumin.

  • 3

    Spread the seasoned chickpeas on a baking sheet and roast in the oven for about 20-25 minutes, until crispy.

  • 4

    While the chickpeas roast, rinse the quinoa and cook it according to package directions (typically simmered in water for 15 minutes until fluffy).

  • 5

    Chop the mixed vegetables into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of cumin.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Cut the firm tofu into small cubes. Optionally, lightly season it with salt and paprika and quickly sauté in a nonstick pan for 3-4 minutes to add extra crispness.

  • 8

    Assemble the bowl by placing a base of cooked quinoa, then topping with roasted chickpeas, vegetables, and tofu cubes.

  • 9

    Finish with an extra sprinkle of spices if desired. Enjoy your nutrient-packed bowl!

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

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

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant bowl bursting with texture and flavor – crisped chickpeas, golden roasted vegetables, and hearty quinoa are elevated by a light infusion of smoky spices and tender cubes of marinated tofu, making for a satisfying, nutrient-packed meal.

NUTRITION

580kcal
Protein
31g
Fat
17g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa (from 1/2 cup uncooked)

1 cup Chickpeas (canned, drained)

130g Firm Tofu, cubed

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tsp Olive Oil

Spices: Salt, Black Pepper, Paprika, Cumin (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a pinch of salt, pepper, paprika, and cumin.

  • 3

    Spread the seasoned chickpeas on a baking sheet and roast in the oven for about 20-25 minutes, until crispy.

  • 4

    While the chickpeas roast, rinse the quinoa and cook it according to package directions (typically simmered in water for 15 minutes until fluffy).

  • 5

    Chop the mixed vegetables into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of cumin.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Cut the firm tofu into small cubes. Optionally, lightly season it with salt and paprika and quickly sauté in a nonstick pan for 3-4 minutes to add extra crispness.

  • 8

    Assemble the bowl by placing a base of cooked quinoa, then topping with roasted chickpeas, vegetables, and tofu cubes.

  • 9

    Finish with an extra sprinkle of spices if desired. Enjoy your nutrient-packed bowl!