Crispy Roasted Chickpea and Vegetable Quinoa Bowl

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

Crispy Roasted Chickpea and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Quinoa Bowl

A vibrant bowl featuring crispy roasted chickpeas and a colorful mix of vegetables layered atop fluffy quinoa. Topped with grilled chicken and a zesty lemon-tahini dressing, this bowl delivers a satisfying blend of textures and bright flavors that make it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

538kcal
Protein
42.5g
Fat
19.6g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup mixed vegetables (150g)

3 ounces grilled chicken breast (85g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

1 tsp olive oil (4.5g)

1 tsp smoked paprika (2.3g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, cook the quinoa according to package instructions.

  • 5

    Prepare the mixed vegetables by chopping broccoli, bell pepper, and zucchini into bite-sized pieces. Lightly steam or sauté the vegetables until tender-crisp.

  • 6

    Grill the chicken breast seasoned with salt and pepper until fully cooked, then slice into strips.

  • 7

    In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and a little water if needed to achieve a drizzle-able consistency.

  • 8

    Assemble the bowl by layering the quinoa, roasted chickpeas, mixed vegetables, and grilled chicken. Drizzle the lemon-tahini dressing on top.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.

Crispy Roasted Chickpea and Vegetable Quinoa Bowl

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

Crispy Roasted Chickpea and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Quinoa Bowl

A vibrant bowl featuring crispy roasted chickpeas and a colorful mix of vegetables layered atop fluffy quinoa. Topped with grilled chicken and a zesty lemon-tahini dressing, this bowl delivers a satisfying blend of textures and bright flavors that make it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

538kcal
Protein
42.5g
Fat
19.6g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1 cup mixed vegetables (150g)

3 ounces grilled chicken breast (85g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

1 tsp olive oil (4.5g)

1 tsp smoked paprika (2.3g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, cook the quinoa according to package instructions.

  • 5

    Prepare the mixed vegetables by chopping broccoli, bell pepper, and zucchini into bite-sized pieces. Lightly steam or sauté the vegetables until tender-crisp.

  • 6

    Grill the chicken breast seasoned with salt and pepper until fully cooked, then slice into strips.

  • 7

    In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and a little water if needed to achieve a drizzle-able consistency.

  • 8

    Assemble the bowl by layering the quinoa, roasted chickpeas, mixed vegetables, and grilled chicken. Drizzle the lemon-tahini dressing on top.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.