YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Vegetable and Hummus Bowl
Enjoy a vibrant bowl combining herb-roasted vegetables, crispy roasted chickpeas, and marinated tempeh, all brought together with a silky dollop of hummus. This meal delivers a delightful mix of textures and flavors, balancing savory warmth with a fresh herbal finish, perfect for a satisfying meal any time of day.
INGREDIENTS
110 grams Tempeh
1/2 cup roasted Chickpeas
150 grams roasted Mixed Vegetables
2 tablespoons Hummus
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the mixed vegetables with a drizzle of olive oil, salt, pepper, and your choice of fresh herbs such as rosemary, thyme, or oregano. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.
In a separate bowl, toss chickpeas with a little olive oil, smoked paprika, garlic powder, salt, and pepper. Roast them on the same or a different baking sheet for 20 minutes until crisp.
Meanwhile, slice the tempeh into bite-sized pieces and marinate lightly with chopped herbs, a splash of lemon juice, salt, and pepper. Sauté the tempeh in a non-stick pan over medium heat for about 5-7 minutes on each side until golden and heated through.
Assemble your bowl by layering the roasted vegetables, chickpeas, and tempeh. Top with a dollop of hummus and garnish with additional fresh herbs if desired.
Serve warm and enjoy your hearty, nutritious bowl!