Name: Chickpea and Quinoa Power Bowl with Roasted Vegetables and Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked Quinoa; 1/2 cup canned Chickpeas; 3.5 ounces cubed Seitan; 1 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1 tablespoon Nutritional Yeast; 1 teaspoon Tahini; 1 tablespoon Lemon Juice

Chickpea and Quinoa Power Bowl with Roasted Vegetables and Lemon-Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Roasted Vegetables and Lemon-Tahini Drizzle

Roasted Mediterranean vegetables and savory seitan served over a bed of fluffy quinoa and chickpeas, topped with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

39.2g

Fat

Carbs

58.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup canned Chickpeas

3.5 ounces cubed Seitan

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed seitan, chopped zucchini, and red bell pepper with a pinch of sea salt and black pepper.
3
Roast the vegetables and seitan for 15-18 minutes until the edges are golden and slightly crisp.
4
While the vegetables are roasting, warm the pre-cooked quinoa and rinsed chickpeas in a small pan over low heat.
5
Prepare the dressing by whisking together the tahini, lemon juice, and nutritional yeast with a splash of warm water until smooth.
6
Assemble the bowl by layering the quinoa and chickpeas, then topping with the roasted vegetable and seitan mixture.
7
Finish by drizzling the creamy lemon-tahini sauce over the top and serve immediately.