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 featuring crispy roasted chickpeas and marinated tempeh paired with an array of fresh vegetables, all tossed in warm spices and finished with a drizzle of olive oil for a satisfying crunch and burst of flavor. This power bowl delivers a perfect balance of textures and tastes, making it an energizing meal for any time of day.

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NUTRITION

559kcal
Protein
37.1g
Fat
18.2g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

150g Chickpeas

100g Tempeh

120g Red Bell Pepper

100g Zucchini

40g Red Onion

30g Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Spices (Garlic Powder, Cumin, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of garlic powder, cumin, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Cube the tempeh and season lightly with the same spices. Add them to the baking sheet along with the chickpeas.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Drizzle with olive oil and a sprinkle of salt and pepper.

  • 5

    Add the vegetables to the baking sheet, ensuring everything is in a single layer. Roast in the oven for 20-25 minutes, turning halfway, until the chickpeas are crispy and the tempeh is golden.

  • 6

    While roasting, prepare the dressing by mixing lemon juice with a dash more of your favorite spices if desired.

  • 7

    Once done, combine the roasted chickpeas, tempeh, and vegetables with fresh spinach in a bowl. Drizzle over the lemon dressing and gently toss.

  • 8

    Serve warm and enjoy your power-packed bowl!

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 featuring crispy roasted chickpeas and marinated tempeh paired with an array of fresh vegetables, all tossed in warm spices and finished with a drizzle of olive oil for a satisfying crunch and burst of flavor. This power bowl delivers a perfect balance of textures and tastes, making it an energizing meal for any time of day.

NUTRITION

559kcal
Protein
37.1g
Fat
18.2g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

150g Chickpeas

100g Tempeh

120g Red Bell Pepper

100g Zucchini

40g Red Onion

30g Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Spices (Garlic Powder, Cumin, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of garlic powder, cumin, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Cube the tempeh and season lightly with the same spices. Add them to the baking sheet along with the chickpeas.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Drizzle with olive oil and a sprinkle of salt and pepper.

  • 5

    Add the vegetables to the baking sheet, ensuring everything is in a single layer. Roast in the oven for 20-25 minutes, turning halfway, until the chickpeas are crispy and the tempeh is golden.

  • 6

    While roasting, prepare the dressing by mixing lemon juice with a dash more of your favorite spices if desired.

  • 7

    Once done, combine the roasted chickpeas, tempeh, and vegetables with fresh spinach in a bowl. Drizzle over the lemon dressing and gently toss.

  • 8

    Serve warm and enjoy your power-packed bowl!