Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl filled with crispy roasted chickpeas, colorful roasted vegetables, nutrient-packed quinoa, crunchy edamame, and a perfectly boiled egg. This balanced bowl delivers a satisfying mix of textures and flavors, from the tender vegetables to the savory chickpeas, making it a wholesome and energizing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

560kcal
Protein
31.9g
Fat
14g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

½ cup roasted Chickpeas

¼ cup extra roasted Chickpeas

1 cup mixed roasted Vegetables (Broccoli, Bell Pepper, Zucchini)

½ cup cooked Quinoa

½ cup shelled Edamame

1 medium boiled Egg

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your preferred spices (such as paprika, garlic powder, salt, and pepper) and a drizzle of olive oil. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for about 20-25 minutes until they are crispy, shaking the pan halfway through for even cooking. For the extra chickpeas, use the same method with a slightly smaller amount.

  • 4

    Meanwhile, chop your chosen vegetables (broccoli florets, bell peppers, and zucchini) into bite-sized pieces. Toss them with a bit of olive oil, salt, and pepper, and add them to another baking sheet.

  • 5

    Roast the vegetables for about 20 minutes in the oven or until they are tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Boil an egg in water for about 8-10 minutes, then cool and peel.

  • 8

    Assemble your Buddha bowl by placing the cooked quinoa at the base, then layering the roasted vegetables, crispy chickpeas (including the additional portion), edamame, and sliced boiled egg on top.

  • 9

    Drizzle with your favorite light dressing if desired and serve immediately.

Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl filled with crispy roasted chickpeas, colorful roasted vegetables, nutrient-packed quinoa, crunchy edamame, and a perfectly boiled egg. This balanced bowl delivers a satisfying mix of textures and flavors, from the tender vegetables to the savory chickpeas, making it a wholesome and energizing meal.

NUTRITION

560kcal
Protein
31.9g
Fat
14g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

½ cup roasted Chickpeas

¼ cup extra roasted Chickpeas

1 cup mixed roasted Vegetables (Broccoli, Bell Pepper, Zucchini)

½ cup cooked Quinoa

½ cup shelled Edamame

1 medium boiled Egg

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your preferred spices (such as paprika, garlic powder, salt, and pepper) and a drizzle of olive oil. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for about 20-25 minutes until they are crispy, shaking the pan halfway through for even cooking. For the extra chickpeas, use the same method with a slightly smaller amount.

  • 4

    Meanwhile, chop your chosen vegetables (broccoli florets, bell peppers, and zucchini) into bite-sized pieces. Toss them with a bit of olive oil, salt, and pepper, and add them to another baking sheet.

  • 5

    Roast the vegetables for about 20 minutes in the oven or until they are tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Boil an egg in water for about 8-10 minutes, then cool and peel.

  • 8

    Assemble your Buddha bowl by placing the cooked quinoa at the base, then layering the roasted vegetables, crispy chickpeas (including the additional portion), edamame, and sliced boiled egg on top.

  • 9

    Drizzle with your favorite light dressing if desired and serve immediately.