Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz tempeh; 0.25 cup chickpeas; 0.25 cup cooked quinoa; 2 tbsp nutritional yeast; 1 cup broccoli florets; 1 cup chopped kale; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.25 tsp tahini

Roasted Vegetable and Chickpea Power Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Power Bowl

Oven-roasted tempeh and chickpeas tossed with vibrant broccoli and kale over a bed of fluffy quinoa, finished with a creamy tahini drizzle.

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NUTRITION

Protein

37.9g

Fat

19.0g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz tempeh

0.25 cup chickpeas

0.25 cup cooked quinoa

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup chopped kale

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.25 tsp tahini

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the tempeh into bite-sized cubes and rinse the chickpeas thoroughly under cold water.
3
Place the tempeh, chickpeas, and broccoli florets on the baking sheet and sprinkle with garlic powder, sea salt, and black pepper.
4
Roast the mixture for 20 minutes, tossing halfway through, until the tempeh is golden and the broccoli is tender.
5
While the vegetables roast, place the chopped kale in a small bowl and massage it with the lemon juice for 1 minute until it softens.
6
In a serving bowl, layer the cooked quinoa and the massaged kale.
7
Top the bowl with the roasted tempeh, chickpeas, and broccoli.
8
Finish by sprinkling the nutritional yeast over the top and drizzling with the tahini.