Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant bowl packed with crispy roasted chickpeas, tender quinoa, steamed broccoli, and fresh red bell peppers, finished with fluffy egg whites and creamy avocado. This balanced power bowl offers a delightful mix of textures and flavors, accented with a drizzle of olive oil for a touch of richness.

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NUTRITION

581kcal
Protein
32.9g
Fat
16.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

140g roasted chickpeas

1/2 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

3 egg whites

1/4 avocado

1 tsp olive oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry and toss with a small drizzle of olive oil, salt, and your favorite spices. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Steam the broccoli florets until tender yet crisp, about 5-7 minutes, and slice the red bell pepper into strips.

  • 5

    Lightly scramble the egg whites in a non-stick skillet until just set.

  • 6

    Assemble the bowl starting with the base of quinoa, then top with roasted chickpeas, steamed broccoli, red bell pepper, scrambled egg whites, and sliced avocado.

  • 7

    Drizzle any remaining olive oil over the top and serve warm.

Crispy Roasted Chickpea and Vegetable Power Bowl

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

Crispy Roasted Chickpea and Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Power Bowl

A vibrant bowl packed with crispy roasted chickpeas, tender quinoa, steamed broccoli, and fresh red bell peppers, finished with fluffy egg whites and creamy avocado. This balanced power bowl offers a delightful mix of textures and flavors, accented with a drizzle of olive oil for a touch of richness.

NUTRITION

581kcal
Protein
32.9g
Fat
16.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

140g roasted chickpeas

1/2 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

3 egg whites

1/4 avocado

1 tsp olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry and toss with a small drizzle of olive oil, salt, and your favorite spices. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Steam the broccoli florets until tender yet crisp, about 5-7 minutes, and slice the red bell pepper into strips.

  • 5

    Lightly scramble the egg whites in a non-stick skillet until just set.

  • 6

    Assemble the bowl starting with the base of quinoa, then top with roasted chickpeas, steamed broccoli, red bell pepper, scrambled egg whites, and sliced avocado.

  • 7

    Drizzle any remaining olive oil over the top and serve warm.