YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Vegetable and Hummus Bowl
A vibrant and nourishing bowl featuring a medley of herb-roasted vegetables, crispy extra-firm tofu, crunchy roasted chickpeas, creamy hummus, and perfectly boiled eggs, all drizzled with a touch of olive oil and garnished with fresh herbs. This bowl is balanced, satisfying, and bursting with seasonal flavors.
INGREDIENTS
100g Extra Firm Tofu
1/2 cup Roasted Chickpeas (~82g)
1/4 cup Hummus (~62g)
2 Large Eggs
200g Mixed Vegetables
1 teaspoon Olive Oil
2 tablespoons Fresh Herbs
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut into cubes. In a bowl, toss the tofu with 1 teaspoon olive oil and 1 tablespoon of chopped fresh herbs.
On a baking sheet lined with parchment paper, spread the tofu cubes and 1/2 cup chickpeas. Roast for about 20-25 minutes until the tofu is golden and the chickpeas are crispy.
While tofu and chickpeas are roasting, chop the mixed vegetables (zucchini, red bell pepper, red onion, and cherry tomatoes) and toss with a pinch of salt, pepper, and remaining herbs.
Spread the mixed vegetables on another baking sheet and roast for about 15 minutes until tender yet slightly crisp.
Boil the eggs until hard-boiled (approximately 9-10 minutes), then cool and peel. Slice them into halves.
To assemble, spread 1/4 cup hummus as a base in a bowl. Top with the roasted vegetables, tofu, roasted chickpeas, and sliced eggs.
Garnish with any remaining fresh herbs and a light drizzle of olive oil if desired. Serve warm and enjoy your balanced, flavorful bowl.