Name: Chickpea and Quinoa Power Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.9 oz Tempeh; 1.1 oz Chickpeas; 1.1 oz Cooked Quinoa; 1.8 oz Red Bell Pepper; 1.8 oz Zucchini; 1.5 tbsp Nutritional Yeast; 1.5 tbsp Pomegranate Arils; 1 tbsp Lemon Juice

Chickpea and Quinoa Power Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Salad with Roasted Vegetables

Oven-roasted tempeh and colorful vegetables tossed with fluffy quinoa and chickpeas, finished with a squeeze of fresh lemon and savory nutritional yeast for a satisfying, nutty crunch.

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NUTRITION

Protein

38.1g

Fat

17.7g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Tempeh

1.1 oz Chickpeas

1.1 oz Cooked Quinoa

1.8 oz Red Bell Pepper

1.8 oz Zucchini

1.5 tbsp Nutritional Yeast

1.5 tbsp Pomegranate Arils

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F (200°C)
2
Cut the tempeh into small cubes and dice the bell pepper and zucchini
3
Place tempeh and vegetables on a baking sheet lined with parchment paper and roast for 20 minutes until edges are golden
4
In a large bowl, combine the roasted mixture with cooked quinoa and chickpeas
5
Whisk together lemon juice and nutritional yeast to create a thick dressing, then fold it into the salad
6
Top with fresh pomegranate arils for a burst of sweetness before serving