Name: Roasted Vegetable Quinoa Bowl with 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, rinsed; 1 cup Broccoli florets; 2.5 teaspoons Tahini; 1 tablespoon Lemon juice; 1/2 teaspoon Olive oil; 1 clove Garlic, minced

Roasted Vegetable Quinoa Bowl with 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

Roasted Vegetable Quinoa Bowl with Lemon Tahini Drizzle

Sheet-pan roasted broccoli and chickpeas served over fluffy quinoa and finished with a creamy, zesty lemon tahini drizzle.

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NUTRITION

Protein

16.4g

Fat

12.8g

Carbs

53.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa

1/2 cup Canned Chickpeas, rinsed

1 cup Broccoli florets

2.5 teaspoons Tahini

1 tablespoon Lemon juice

1/2 teaspoon Olive oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Place the broccoli florets and rinsed chickpeas onto the baking sheet, drizzle with olive oil, and toss with a pinch of salt and pepper.
3
Roast the vegetables and chickpeas for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.
4
In a small bowl, whisk together the tahini, lemon juice, and minced garlic, adding a teaspoon of warm water at a time until it reaches a drizzling consistency.
5
Warm the pre-cooked quinoa in a skillet or microwave if needed, then portion it into a serving bowl.
6
Top the quinoa with the roasted broccoli and chickpeas, then finish the dish with the zesty lemon tahini drizzle.