YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Vegetable and Hummus Bowl
Enjoy a vibrant bowl loaded with oven-roasted vegetables, savory roasted chickpeas, and marinated grilled tofu, all crowned with a generous dollop of creamy hummus and fresh herbs. This delightful medley offers a harmony of textures and flavors, from the slight crunch of crispy chickpeas to the silky tofu, all enriched by herbaceous freshness—a satisfying and nourishing meal for any time of the day.
INGREDIENTS
200g Firm Tofu
80g Hummus
1/2 cup Roasted Chickpeas (~82g)
200g Mixed Vegetables (carrots, red bell pepper, zucchini, red onion)
1 tsp Olive Oil
2 tbsp Fresh Mixed Herbs (parsley, basil, thyme)
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the mixed vegetables into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper.
Spread the vegetables on a baking tray and roast for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, drain and rinse chickpeas if using canned. Pat them dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, and roast in the oven for 15-20 minutes until crispy.
Slice the firm tofu into cubes and marinate lightly with salt, pepper, and a sprinkle of your favorite herbs. Sauté or grill the tofu in a non-stick pan for about 5-7 minutes on each side until golden.
Assemble the bowl by layering the roasted vegetables, crispy chickpeas, and grilled tofu.
Top the bowl with hummus and garnish with fresh mixed herbs.
Serve warm and enjoy this hearty, nutrient-packed bowl.