Name: Crispy Chickpea and Quinoa Bowl with Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Tempeh; 1/4 cup Chickpeas; 1/4 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 tablespoon Nutritional Yeast; 1/2 tablespoon Tahini; 1 tablespoon Lemon Juice; 1/3 cup sliced Cucumber

Crispy Chickpea and Quinoa Bowl with Lemon 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 Quinoa Bowl with Lemon Tahini Drizzle

Roasted chickpeas and savory tempeh served over fluffy quinoa and fresh spinach, finished with a creamy lemon tahini drizzle.

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NUTRITION

Protein

34.4g

Fat

19.5g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

1/4 cup Chickpeas

1/4 cup Cooked Quinoa

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1/2 tablespoon Tahini

1 tablespoon Lemon Juice

1/3 cup sliced Cucumber

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chickpeas dry with a paper towel and crumble the tempeh into bite-sized pieces.
3
Toss the chickpeas and tempeh with nutritional yeast and a pinch of sea salt in a mixing bowl.
4
Spread the mixture evenly on the baking sheet and roast for 15-20 minutes until the chickpeas are slightly crisp and the tempeh is golden brown.
5
Whisk together the tahini, lemon juice, and a teaspoon of warm water in a small ramekin until the dressing is smooth and creamy.
6
Assemble the bowl by layering the fresh spinach and cooked quinoa at the base.
7
Top with the roasted chickpea and tempeh mixture along with the sliced cucumbers.
8
Drizzle the lemon tahini sauce over the entire bowl and serve immediately.