Name: Crispy Chickpea and Roasted Vegetable Power Bowl with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Chickpeas; 0.5 cup Shelled Edamame; 1 cup Broccoli Florets; 0.5 cup Sliced Red Bell Pepper; 0.75 tablespoon Tahini; 1 tablespoon Hemp Seeds; 0.5 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Crispy Chickpea and Roasted Vegetable Power Bowl with Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl with Tahini Drizzle

Vegetables and chickpeas roasted until golden, then served over a bed of protein-rich edamame with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

31.8g

Fat

21.8g

Carbs

66.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

0.75 tablespoon Tahini

1 tablespoon Hemp Seeds

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the chickpeas, broccoli florets, and sliced bell peppers with olive oil, sea salt, and black pepper on the prepared tray.
3
Roast the vegetables for 20-25 minutes until the chickpeas are slightly crisp and the broccoli edges are golden.
4
While the vegetables roast, steam the frozen edamame according to package directions and set aside.
5
In a small bowl, whisk together the tahini and lemon juice with a splash of warm water until the consistency is smooth and pourable.
6
Assemble your bowl by layering the roasted vegetables and chickpeas over the steamed edamame.
7
Finish the dish by drizzling with the lemon-tahini sauce and sprinkling with hemp seeds for extra crunch.