Crunchy Chickpea and Quinoa Power Bowl with Edamame

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

Crunchy Chickpea and Quinoa Power Bowl with Edamame

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Quinoa Power Bowl with Edamame

Steamed edamame and fluffy quinoa tossed with fresh spinach and savory tempeh, topped with golden roasted chickpeas for a satisfying, salty crunch.

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NUTRITION

505kcal
Protein
44.0g
Fat
19g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh, cubed

1/2 cup Shelled Edamame

1/3 cup Cooked Quinoa

1/4 cup Canned Chickpeas

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas completely dry with a paper towel and roast them for 20 minutes until they achieve a satisfying salty crunch.

  • 3

    While the chickpeas are roasting, steam the cubed tempeh and edamame together in a steamer basket for about 10 minutes until tender.

  • 4

    Layer the fresh spinach in a large bowl and top with the warm quinoa, steamed edamame, and tempeh.

  • 5

    Finish the bowl by sprinkling on the roasted chickpeas and nutritional yeast for a nutty flavor.

  • 6

    Drizzle the entire bowl with fresh lemon juice and a pinch of sea salt before serving.

Crunchy Chickpea and Quinoa Power Bowl with Edamame

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

Crunchy Chickpea and Quinoa Power Bowl with Edamame

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Quinoa Power Bowl with Edamame

Steamed edamame and fluffy quinoa tossed with fresh spinach and savory tempeh, topped with golden roasted chickpeas for a satisfying, salty crunch.

NUTRITION

505kcal
Protein
44.0g
Fat
19g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh, cubed

1/2 cup Shelled Edamame

1/3 cup Cooked Quinoa

1/4 cup Canned Chickpeas

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas completely dry with a paper towel and roast them for 20 minutes until they achieve a satisfying salty crunch.

  • 3

    While the chickpeas are roasting, steam the cubed tempeh and edamame together in a steamer basket for about 10 minutes until tender.

  • 4

    Layer the fresh spinach in a large bowl and top with the warm quinoa, steamed edamame, and tempeh.

  • 5

    Finish the bowl by sprinkling on the roasted chickpeas and nutritional yeast for a nutty flavor.

  • 6

    Drizzle the entire bowl with fresh lemon juice and a pinch of sea salt before serving.