Name: Chickpea and Quinoa Power Bowl with Roasted Vegetables and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 0.25 cup Quinoa; 0.5 cup Egg Whites; 3 tbsp Nutritional Yeast; 0.25 cup Greek Yogurt; 1 tsp Tahini; 1 cup Cauliflower; 1 tbsp Lemon Juice

Chickpea and Quinoa Power Bowl with Roasted Vegetables and Lemon Tahini Dressing

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 Vegetables and Lemon Tahini Dressing

Roasted cauliflower and chickpeas tossed with fluffy quinoa and a creamy lemon-tahini yogurt dressing, finished with a sprinkle of toasted nutritional yeast.

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NUTRITION

Protein

41.4g

Fat

6.7g

Carbs

48.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

0.25 cup Quinoa

0.5 cup Egg Whites

3 tbsp Nutritional Yeast

0.25 cup Greek Yogurt

1 tsp Tahini

1 cup Cauliflower

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a medium bowl, toss the cauliflower florets and chickpeas with the egg whites and two tablespoons of nutritional yeast until every piece is well coated.
3
Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the cauliflower is tender and the protein coating is golden and crisp.
4
While the vegetables roast, whisk together the non-fat Greek yogurt, tahini, lemon juice, and the remaining tablespoon of nutritional yeast in a small bowl to make the dressing.
5
Place the cooked quinoa in the bottom of a meal-prep container or bowl and top with the roasted cauliflower and chickpea mixture.
6
Drizzle the creamy lemon-tahini dressing over the bowl and enjoy immediately or seal for a perfect on-the-go lunch.