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 power bowl loaded with crispy roasted chickpeas, caramelized mixed vegetables, protein-packed tempeh, and fluffy quinoa. This colorful bowl offers a satisfying crunch and a blend of smoky, savory spices with a light drizzle of olive oil to enhance its flavors.

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NUTRITION

537kcal
Protein
30.5g
Fat
17g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (123g)

0.5 cup red bell pepper, diced (75g)

0.5 cup zucchini, sliced (50g)

0.25 cup red onion, sliced (40g)

0.5 cup cooked quinoa (92g)

75g tempeh, cubed

1 teaspoon olive oil

Spices: smoked paprika, cumin, salt, and pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with 1 teaspoon of olive oil, smoked paprika, cumin, salt, and pepper.

  • 4

    Spread the spiced chickpeas on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, prepare the vegetables. Dice the red bell pepper, slice the zucchini, and thinly slice the red onion. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired, then roast or sauté lightly until they are tender and slightly caramelized.

  • 6

    Cube the tempeh and lightly sauté in a non-stick pan until golden brown on all sides.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then arrange the roasted chickpeas, tempered tempeh, and mixed vegetables on top.

  • 8

    Finish with an extra sprinkle of your favorite spices or a light drizzle of olive oil. Serve warm and enjoy your nutritious, 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 power bowl loaded with crispy roasted chickpeas, caramelized mixed vegetables, protein-packed tempeh, and fluffy quinoa. This colorful bowl offers a satisfying crunch and a blend of smoky, savory spices with a light drizzle of olive oil to enhance its flavors.

NUTRITION

537kcal
Protein
30.5g
Fat
17g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (123g)

0.5 cup red bell pepper, diced (75g)

0.5 cup zucchini, sliced (50g)

0.25 cup red onion, sliced (40g)

0.5 cup cooked quinoa (92g)

75g tempeh, cubed

1 teaspoon olive oil

Spices: smoked paprika, cumin, salt, and pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with 1 teaspoon of olive oil, smoked paprika, cumin, salt, and pepper.

  • 4

    Spread the spiced chickpeas on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, prepare the vegetables. Dice the red bell pepper, slice the zucchini, and thinly slice the red onion. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired, then roast or sauté lightly until they are tender and slightly caramelized.

  • 6

    Cube the tempeh and lightly sauté in a non-stick pan until golden brown on all sides.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then arrange the roasted chickpeas, tempered tempeh, and mixed vegetables on top.

  • 8

    Finish with an extra sprinkle of your favorite spices or a light drizzle of olive oil. Serve warm and enjoy your nutritious, power-packed bowl.