Name: Crispy Chickpea and Quinoa Power Bowl with Roasted Red Pepper Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas; 0.25 cup Cooked Quinoa; 1.5 cups Non-fat Greek Yogurt; 0.25 cup Roasted Red Peppers; 1 tablespoon Nutritional Yeast; 1 cup Raw Kale; 1 tablespoon Harissa Paste

Crispy Chickpea and Quinoa Power Bowl with Roasted Red Pepper Yogurt Sauce

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 Power Bowl with Roasted Red Pepper Yogurt Sauce

Spicy harissa-roasted chickpeas and fluffy quinoa served over massaged kale, finished with a zesty roasted red pepper yogurt sauce.

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NUTRITION

Protein

50g

Fat

4.5g

Carbs

53g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas

0.25 cup Cooked Quinoa

1.5 cups Non-fat Greek Yogurt

0.25 cup Roasted Red Peppers

1 tablespoon Nutritional Yeast

1 cup Raw Kale

1 tablespoon Harissa Paste

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PREPARATION

1
Preheat your air fryer or oven to 400°F.
2
Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
3
In a small bowl, toss the chickpeas with harissa paste and nutritional yeast until evenly coated.
4
Spread the chickpeas in a single layer and roast for 15-20 minutes until they are crispy and golden.
5
While chickpeas roast, place the Greek yogurt and roasted red peppers in a blender or food processor and pulse until smooth and creamy.
6
In a large bowl, massage the kale with a squeeze of lemon juice or a splash of water for 1-2 minutes until softened.
7
Layer the cooked quinoa over the kale, followed by the crispy harissa chickpeas.
8
Drizzle the roasted red pepper yogurt sauce generously over the top and serve immediately.