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 served over fluffy quinoa with a creamy lemon-tahini dressing for a satisfyingly nutty finish.

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NUTRITION

354kcal
Protein
14.7g
Fat
13.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned chickpeas, rinsed and dried

1/2 cup cooked quinoa

1.5 cups broccoli florets

1 tsp extra virgin olive oil

2 tsp tahini

1 tbsp fresh lemon juice

1/4 tsp ground cumin

1/4 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Ensure the chickpeas are patted completely dry with a clean kitchen towel to achieve maximum crispiness.

  • 3

    Toss the chickpeas and broccoli florets on the baking sheet with olive oil, cumin, and garlic powder until evenly coated.

  • 4

    Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender with charred edges and the chickpeas are golden and crunchy.

  • 5

    While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, drizzling consistency.

  • 6

    Place the warm quinoa in a serving bowl and top with the roasted broccoli and crispy chickpeas.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and serve immediately while warm.

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 served over fluffy quinoa with a creamy lemon-tahini dressing for a satisfyingly nutty finish.

NUTRITION

354kcal
Protein
14.7g
Fat
13.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned chickpeas, rinsed and dried

1/2 cup cooked quinoa

1.5 cups broccoli florets

1 tsp extra virgin olive oil

2 tsp tahini

1 tbsp fresh lemon juice

1/4 tsp ground cumin

1/4 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Ensure the chickpeas are patted completely dry with a clean kitchen towel to achieve maximum crispiness.

  • 3

    Toss the chickpeas and broccoli florets on the baking sheet with olive oil, cumin, and garlic powder until evenly coated.

  • 4

    Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender with charred edges and the chickpeas are golden and crunchy.

  • 5

    While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, drizzling consistency.

  • 6

    Place the warm quinoa in a serving bowl and top with the roasted broccoli and crispy chickpeas.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and serve immediately while warm.