Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

Enjoy this vibrant, plant-powered bowl featuring crispy roasted chickpeas and perfectly fluffed quinoa paired with tender, charred broccoli and savory extra-firm tofu. Finished with a sprinkle of nutritional yeast for a cheesy flavor, this bowl is both satisfying and clean, ideal for a light yet energizing lunch.

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NUTRITION

396kcal
Protein
24.2g
Fat
13.5g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas (125g)

0.5 cup cooked quinoa (93g)

1 cup roasted broccoli (91g)

75g extra-firm tofu

1 tbsp nutritional yeast

1 tsp olive oil

Salt, Pepper & Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the broccoli with olive oil, salt, pepper, and garlic powder. Roast in the oven for 15-20 minutes until edges are lightly charred.

  • 3

    While the broccoli roasts, pat the tofu dry and cut into small cubes. In a non-stick pan, lightly sauté the tofu over medium heat with a pinch of salt for about 4-5 minutes until slightly crisp.

  • 4

    Combine the cooked chickpeas and quinoa in a bowl. For extra crunch, you may season chickpeas with a little more garlic powder and roast them in the oven alongside the broccoli for the last 10 minutes.

  • 5

    Once all components are ready, assemble the power bowl by layering the quinoa and chickpeas, then topping with roasted broccoli and sautéed tofu.

  • 6

    Sprinkle nutritional yeast over the assembled bowl and adjust seasoning as needed before serving.

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Bowl with Roasted Broccoli

Enjoy this vibrant, plant-powered bowl featuring crispy roasted chickpeas and perfectly fluffed quinoa paired with tender, charred broccoli and savory extra-firm tofu. Finished with a sprinkle of nutritional yeast for a cheesy flavor, this bowl is both satisfying and clean, ideal for a light yet energizing lunch.

NUTRITION

396kcal
Protein
24.2g
Fat
13.5g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas (125g)

0.5 cup cooked quinoa (93g)

1 cup roasted broccoli (91g)

75g extra-firm tofu

1 tbsp nutritional yeast

1 tsp olive oil

Salt, Pepper & Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the broccoli with olive oil, salt, pepper, and garlic powder. Roast in the oven for 15-20 minutes until edges are lightly charred.

  • 3

    While the broccoli roasts, pat the tofu dry and cut into small cubes. In a non-stick pan, lightly sauté the tofu over medium heat with a pinch of salt for about 4-5 minutes until slightly crisp.

  • 4

    Combine the cooked chickpeas and quinoa in a bowl. For extra crunch, you may season chickpeas with a little more garlic powder and roast them in the oven alongside the broccoli for the last 10 minutes.

  • 5

    Once all components are ready, assemble the power bowl by layering the quinoa and chickpeas, then topping with roasted broccoli and sautéed tofu.

  • 6

    Sprinkle nutritional yeast over the assembled bowl and adjust seasoning as needed before serving.