Name: Chickpea and Quinoa Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 0.5 cup cooked quinoa; 0.5 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 0.5 tbsp hemp seeds; 1 cup fresh baby spinach; 0.5 cup diced cucumber; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika

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 Bowl

Roasted chickpeas and fluffy quinoa are layered over fresh spinach and drizzled with a zesty lemon-yogurt dressing for a bright, satisfying crunch.

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NUTRITION

Protein

42.0g

Fat

8.3g

Carbs

62.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup cooked quinoa

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

1 cup fresh baby spinach

0.5 cup diced cucumber

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Rinse and drain the chickpeas, then pat them completely dry with a paper towel to ensure they get crispy.
3
In a small bowl, toss the chickpeas with the garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the seasoned chickpeas on the baking sheet and roast for 20 to 25 minutes until golden and crisp.
5
While the chickpeas roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl to create a creamy dressing.
6
Assemble the bowl by placing the fresh baby spinach at the base and topping it with the cooked quinoa and diced cucumber.
7
Add the warm roasted chickpeas to the bowl and drizzle the lemon-yogurt dressing over the top.
8
Finish by sprinkling the hemp seeds over the bowl for a boost of protein and healthy fats.