Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

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

Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

A wholesome bowl featuring crispy roasted chickpeas paired with fluffy quinoa, vibrant fresh vegetables, and a drizzle of creamy tahini. This bowl delivers a satisfying blend of textures and flavors—from crunchy chickpeas to the refreshing bite of cucumber and tomatoes, all balanced with a tangy tahini finish.

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NUTRITION

625kcal
Protein
31.3g
Fat
23.4g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

0.8 cup roasted chickpeas (~130g)

1/2 cup cooked quinoa (~93g)

1/2 cup shelled edamame (~100g)

1/2 cup cherry tomatoes (~76g)

1/2 cup sliced cucumber (~52g)

1 cup fresh spinach (~30g)

1 tbsp creamy tahini (~15g)

1 tsp olive oil (~4.5g)

Spices: cumin, paprika, salt, pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the drained chickpeas with olive oil and spices (cumin, paprika, salt, and pepper) on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and prepare the shelled edamame by boiling or steaming for about 5 minutes.

  • 3

    Chop the cherry tomatoes, cucumber, and gently wash the spinach leaves. Combine these fresh vegetables in a bowl.

  • 4

    Add the cooked quinoa and edamame to the bowl of vegetables.

  • 5

    Once the chickpeas are roasted, allow them to cool slightly and then add them on top of the mixture.

  • 6

    Drizzle creamy tahini over the bowl. Toss gently to evenly distribute the flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed, colorful, and flavorful bowl.

Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

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

Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Quinoa Bowl with Fresh Vegetables and Creamy Tahini

A wholesome bowl featuring crispy roasted chickpeas paired with fluffy quinoa, vibrant fresh vegetables, and a drizzle of creamy tahini. This bowl delivers a satisfying blend of textures and flavors—from crunchy chickpeas to the refreshing bite of cucumber and tomatoes, all balanced with a tangy tahini finish.

NUTRITION

625kcal
Protein
31.3g
Fat
23.4g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

0.8 cup roasted chickpeas (~130g)

1/2 cup cooked quinoa (~93g)

1/2 cup shelled edamame (~100g)

1/2 cup cherry tomatoes (~76g)

1/2 cup sliced cucumber (~52g)

1 cup fresh spinach (~30g)

1 tbsp creamy tahini (~15g)

1 tsp olive oil (~4.5g)

Spices: cumin, paprika, salt, pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the drained chickpeas with olive oil and spices (cumin, paprika, salt, and pepper) on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions and prepare the shelled edamame by boiling or steaming for about 5 minutes.

  • 3

    Chop the cherry tomatoes, cucumber, and gently wash the spinach leaves. Combine these fresh vegetables in a bowl.

  • 4

    Add the cooked quinoa and edamame to the bowl of vegetables.

  • 5

    Once the chickpeas are roasted, allow them to cool slightly and then add them on top of the mixture.

  • 6

    Drizzle creamy tahini over the bowl. Toss gently to evenly distribute the flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed, colorful, and flavorful bowl.