Chickpea and Quinoa Power Bowl with Roasted Vegetables

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

Chickpea and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and satisfying bowl that blends hearty chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables, topped with a sprinkle of creamy feta. This vegetarian power bowl is perfectly balanced to keep you energized throughout your day.

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NUTRITION

375kcal
Protein
17g
Fat
10.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (92g)

1 cup mixed roasted vegetables (150g)

30g crumbled feta cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread chopped carrots and bell peppers on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare or reheat the cooked quinoa and drain the canned chickpeas.

  • 4

    In a bowl, mix the chickpeas and quinoa, then gently fold in the roasted vegetables.

  • 5

    Top the bowl with crumbled feta cheese and a light drizzle of extra virgin olive oil if desired.

  • 6

    Serve warm or at room temperature and enjoy your balanced vegetarian power bowl.

Chickpea and Quinoa Power Bowl with Roasted Vegetables

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

Chickpea and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant and satisfying bowl that blends hearty chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables, topped with a sprinkle of creamy feta. This vegetarian power bowl is perfectly balanced to keep you energized throughout your day.

NUTRITION

375kcal
Protein
17g
Fat
10.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (92g)

1 cup mixed roasted vegetables (150g)

30g crumbled feta cheese

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread chopped carrots and bell peppers on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare or reheat the cooked quinoa and drain the canned chickpeas.

  • 4

    In a bowl, mix the chickpeas and quinoa, then gently fold in the roasted vegetables.

  • 5

    Top the bowl with crumbled feta cheese and a light drizzle of extra virgin olive oil if desired.

  • 6

    Serve warm or at room temperature and enjoy your balanced vegetarian power bowl.