Crispy Garbanzo Bean and Roasted Vegetable Bowl

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

Crispy Garbanzo Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Garbanzo Bean and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted edamame and a medley of zucchini, red bell pepper, and red onion. Served on a fresh bed of spinach and lightly drizzled with olive oil and warm spices, this bowl offers an exciting mix of textures and flavors that will satisfy your hunger while balancing savory taste and nutrition.

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NUTRITION

565kcal
Protein
36.2g
Fat
18g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, drained

1 cup Shelled Edamame (cooked)

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup sliced Red Onion

1 cup fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. If using frozen edamame, thaw and pat dry.

  • 3

    In a bowl, toss the chickpeas and edamame with olive oil, smoked paprika, ground cumin, salt, and pepper.

  • 4

    Spread the chickpeas and edamame evenly on a baking sheet and roast in the oven for 20-25 minutes until they become crispy, shaking the pan halfway through for even cooking.

  • 5

    Meanwhile, prepare the vegetables: dice the zucchini and red bell pepper, and slice the red onion. Toss them lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Place the vegetables on another baking sheet and roast in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 7

    On a serving bowl, layer the fresh spinach as the base. Top with the roasted vegetables, followed by the crispy roasted chickpeas and edamame.

  • 8

    Finish with an additional light drizzle of olive oil and a sprinkle of salt and pepper if needed before serving.

Crispy Garbanzo Bean and Roasted Vegetable Bowl

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

Crispy Garbanzo Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Garbanzo Bean and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted edamame and a medley of zucchini, red bell pepper, and red onion. Served on a fresh bed of spinach and lightly drizzled with olive oil and warm spices, this bowl offers an exciting mix of textures and flavors that will satisfy your hunger while balancing savory taste and nutrition.

NUTRITION

565kcal
Protein
36.2g
Fat
18g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, drained

1 cup Shelled Edamame (cooked)

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup sliced Red Onion

1 cup fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. If using frozen edamame, thaw and pat dry.

  • 3

    In a bowl, toss the chickpeas and edamame with olive oil, smoked paprika, ground cumin, salt, and pepper.

  • 4

    Spread the chickpeas and edamame evenly on a baking sheet and roast in the oven for 20-25 minutes until they become crispy, shaking the pan halfway through for even cooking.

  • 5

    Meanwhile, prepare the vegetables: dice the zucchini and red bell pepper, and slice the red onion. Toss them lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Place the vegetables on another baking sheet and roast in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 7

    On a serving bowl, layer the fresh spinach as the base. Top with the roasted vegetables, followed by the crispy roasted chickpeas and edamame.

  • 8

    Finish with an additional light drizzle of olive oil and a sprinkle of salt and pepper if needed before serving.