Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

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

Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

Oven-roasted broccoli and chickpeas paired with pan-seared sirloin over fluffy quinoa, topped with a squeeze of lemon for a bright, toasted finish.

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NUTRITION

356kcal
Protein
36.3g
Fat
11.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Top Sirloin Steak

1.5 cups Broccoli Florets

2 tablespoons Canned Chickpeas

1/4 cup Cooked Quinoa

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Pat the chickpeas completely dry with a paper towel to ensure they become extra crispy during roasting.

  • 3

    Toss the broccoli florets and chickpeas on the baking sheet with garlic powder, sea salt, and black pepper.

  • 4

    Roast for 18-20 minutes, tossing halfway through, until the broccoli edges are browned and chickpeas are firm.

  • 5

    While vegetables roast, season the sirloin steak and sear in a hot non-stick skillet for 3-4 minutes per side for medium-rare.

  • 6

    Remove the steak from the heat and let it rest for 5 minutes before slicing into thin strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced steak, then garnish with the crispy chickpeas.

Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

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

Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Broccoli

Oven-roasted broccoli and chickpeas paired with pan-seared sirloin over fluffy quinoa, topped with a squeeze of lemon for a bright, toasted finish.

NUTRITION

356kcal
Protein
36.3g
Fat
11.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Top Sirloin Steak

1.5 cups Broccoli Florets

2 tablespoons Canned Chickpeas

1/4 cup Cooked Quinoa

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Pat the chickpeas completely dry with a paper towel to ensure they become extra crispy during roasting.

  • 3

    Toss the broccoli florets and chickpeas on the baking sheet with garlic powder, sea salt, and black pepper.

  • 4

    Roast for 18-20 minutes, tossing halfway through, until the broccoli edges are browned and chickpeas are firm.

  • 5

    While vegetables roast, season the sirloin steak and sear in a hot non-stick skillet for 3-4 minutes per side for medium-rare.

  • 6

    Remove the steak from the heat and let it rest for 5 minutes before slicing into thin strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced steak, then garnish with the crispy chickpeas.