Spiced Tomato Rice with Roasted Vegetables

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

Spiced Tomato Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Tomato Rice with Roasted Vegetables

A vibrant, wholesome dish featuring tender brown rice infused with aromatic spiced diced tomatoes, mixed with savory roasted vegetables and protein-packed tempeh and chickpeas. Each bite is infused with hints of cumin, paprika, and garlic, creating a warm, comforting meal perfect for lunch or dinner.

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NUTRITION

557kcal
Protein
32g
Fat
17.1g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~109g)

100g Tempeh

1/2 cup Chickpeas, drained (~125g)

1/2 cup Diced Tomatoes (~120g)

150g Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1/2 teaspoon Olive Oil

1 teaspoon spice mix (Cumin, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the mixed vegetables with 1/2 teaspoon olive oil, salt, pepper, and a pinch of the spice mix. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook the brown rice according to package instructions until tender.

  • 4

    In a skillet over medium heat, lightly sauté the diced tomatoes with the remaining spice mix to bring out their natural sweetness and create a spiced tomato base.

  • 5

    Add the tempeh, cut into cubes, and chickpeas to the skillet. Sauté for 5-7 minutes until the tempeh is lightly browned. Season with salt and pepper to taste.

  • 6

    Stir the cooked brown rice into the skillet with the tomato mixture, allowing the flavors to meld together.

  • 7

    Plate the spiced tomato rice mixture and top with the roasted vegetables. Serve warm.

Spiced Tomato Rice with Roasted Vegetables

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

Spiced Tomato Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Tomato Rice with Roasted Vegetables

A vibrant, wholesome dish featuring tender brown rice infused with aromatic spiced diced tomatoes, mixed with savory roasted vegetables and protein-packed tempeh and chickpeas. Each bite is infused with hints of cumin, paprika, and garlic, creating a warm, comforting meal perfect for lunch or dinner.

NUTRITION

557kcal
Protein
32g
Fat
17.1g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~109g)

100g Tempeh

1/2 cup Chickpeas, drained (~125g)

1/2 cup Diced Tomatoes (~120g)

150g Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1/2 teaspoon Olive Oil

1 teaspoon spice mix (Cumin, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the mixed vegetables with 1/2 teaspoon olive oil, salt, pepper, and a pinch of the spice mix. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook the brown rice according to package instructions until tender.

  • 4

    In a skillet over medium heat, lightly sauté the diced tomatoes with the remaining spice mix to bring out their natural sweetness and create a spiced tomato base.

  • 5

    Add the tempeh, cut into cubes, and chickpeas to the skillet. Sauté for 5-7 minutes until the tempeh is lightly browned. Season with salt and pepper to taste.

  • 6

    Stir the cooked brown rice into the skillet with the tomato mixture, allowing the flavors to meld together.

  • 7

    Plate the spiced tomato rice mixture and top with the roasted vegetables. Serve warm.