Name: Chickpea and Quinoa Power Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Chickpeas; 0.75 cup Shelled Edamame; 2.5 tablespoons Cooked Quinoa; 1.5 cups Broccoli Florets; 3 tablespoons Nutritional Yeast; 1 teaspoon Shelled Hemp Seeds; 1 tablespoon Fresh Lemon Juice

Chickpea and Quinoa Power Bowl with Roasted Broccoli

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 with Roasted Broccoli

Oven-roasted broccoli and chickpeas served over fluffy quinoa and edamame, tossed in a savory nutritional yeast glaze and topped with nutty hemp seeds.

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NUTRITION

Protein

39.2g

Fat

11.2g

Carbs

54.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Chickpeas

0.75 cup Shelled Edamame

2.5 tablespoons Cooked Quinoa

1.5 cups Broccoli Florets

3 tablespoons Nutritional Yeast

1 teaspoon Shelled Hemp Seeds

1 tablespoon Fresh 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 broccoli florets and chickpeas with a squeeze of lemon juice and garlic powder, then spread them in a single layer on the sheet.
3
Roast the vegetables for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.
4
While roasting, combine the cooked quinoa and steamed edamame in a large serving bowl.
5
In a small jar, whisk the nutritional yeast with a tablespoon of warm water and a splash of lemon juice to create a thick, savory sauce.
6
Add the roasted broccoli and chickpeas to the bowl and toss everything thoroughly with the nutritional yeast sauce.
7
Finish the dish by sprinkling the shelled hemp seeds over the top for an extra boost of protein and a nutty crunch.