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

An energizing power bowl featuring crispy roasted chickpeas, tender cubes of extra firm tofu, fluffy quinoa, and brightly colored vegetables, all brought together with a light olive oil and spice dressing. This bowl offers a satisfying crunch and a burst of flavors, making it a perfect balanced meal for any time of day.

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NUTRITION

591kcal
Protein
32.2g
Fat
17.3g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (approx. 164g)

1/2 cup cooked Quinoa (approx. 93g)

150g roasted Extra Firm Tofu

1 cup steamed Broccoli (approx. 91g)

1/2 medium Red Bell Pepper (approx. 75g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel.

  • 3

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

  • 4

    Spread the chickpeas on a baking sheet and roast them in the oven for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, press and cube the extra firm tofu. Season lightly with salt and pepper.

  • 6

    In a non-stick pan, roast the tofu over medium heat until golden on all sides, about 8-10 minutes.

  • 7

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

  • 8

    Steam the broccoli until tender, about 4-5 minutes, and slice the red bell pepper.

  • 9

    Assemble your power bowl by layering quinoa at the base, then adding the roasted chickpeas, tofu cubes, steamed broccoli, and red bell pepper slices.

  • 10

    Finish with an extra light drizzle of olive oil if desired, adjust seasonings, and serve warm.

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

An energizing power bowl featuring crispy roasted chickpeas, tender cubes of extra firm tofu, fluffy quinoa, and brightly colored vegetables, all brought together with a light olive oil and spice dressing. This bowl offers a satisfying crunch and a burst of flavors, making it a perfect balanced meal for any time of day.

NUTRITION

591kcal
Protein
32.2g
Fat
17.3g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (approx. 164g)

1/2 cup cooked Quinoa (approx. 93g)

150g roasted Extra Firm Tofu

1 cup steamed Broccoli (approx. 91g)

1/2 medium Red Bell Pepper (approx. 75g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel.

  • 3

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

  • 4

    Spread the chickpeas on a baking sheet and roast them in the oven for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, press and cube the extra firm tofu. Season lightly with salt and pepper.

  • 6

    In a non-stick pan, roast the tofu over medium heat until golden on all sides, about 8-10 minutes.

  • 7

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

  • 8

    Steam the broccoli until tender, about 4-5 minutes, and slice the red bell pepper.

  • 9

    Assemble your power bowl by layering quinoa at the base, then adding the roasted chickpeas, tofu cubes, steamed broccoli, and red bell pepper slices.

  • 10

    Finish with an extra light drizzle of olive oil if desired, adjust seasonings, and serve warm.