Herb-Roasted Vegetable and Sunny Egg Bowl

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

Herb-Roasted Vegetable and Sunny Egg Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Sunny Egg Bowl

Savor a vibrant bowl featuring herb-roasted vegetables mingling with sunny eggs, hearty chickpeas, and tender tofu. This wholesome dish brings a medley of textures and flavors, perfectly balanced with a fresh burst of herbs and a delicate drizzle of olive oil to enhance every bite.

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NUTRITION

580kcal
Protein
36.2g
Fat
29.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

150g Firm Tofu

1/2 cup Chickpeas (approx. 125g)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 cup Baby Spinach

2/3 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, toss the vegetables with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking tray in a single layer. Roast in the preheated oven for about 20 minutes, stirring halfway, until tender and slightly caramelized.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture and cut it into cubes. Lightly sauté the tofu in a non-stick pan over medium heat for 5-7 minutes until golden on all sides.

  • 5

    In a separate pan, cook the eggs sunny-side up to your desired doneness.

  • 6

    Warm the chickpeas in a small saucepan or in the microwave for about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 7

    Assemble the bowl by layering the roasted vegetables, sautéed tofu, and warmed chickpeas over a bed of baby spinach.

  • 8

    Top the bowl with the sunny-side up eggs. Garnish with additional fresh herbs if desired and serve immediately.

Herb-Roasted Vegetable and Sunny Egg Bowl

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

Herb-Roasted Vegetable and Sunny Egg Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Sunny Egg Bowl

Savor a vibrant bowl featuring herb-roasted vegetables mingling with sunny eggs, hearty chickpeas, and tender tofu. This wholesome dish brings a medley of textures and flavors, perfectly balanced with a fresh burst of herbs and a delicate drizzle of olive oil to enhance every bite.

NUTRITION

580kcal
Protein
36.2g
Fat
29.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

150g Firm Tofu

1/2 cup Chickpeas (approx. 125g)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 cup Baby Spinach

2/3 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, toss the vegetables with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking tray in a single layer. Roast in the preheated oven for about 20 minutes, stirring halfway, until tender and slightly caramelized.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture and cut it into cubes. Lightly sauté the tofu in a non-stick pan over medium heat for 5-7 minutes until golden on all sides.

  • 5

    In a separate pan, cook the eggs sunny-side up to your desired doneness.

  • 6

    Warm the chickpeas in a small saucepan or in the microwave for about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 7

    Assemble the bowl by layering the roasted vegetables, sautéed tofu, and warmed chickpeas over a bed of baby spinach.

  • 8

    Top the bowl with the sunny-side up eggs. Garnish with additional fresh herbs if desired and serve immediately.