Fresh Herb-Roasted Vegetable and Hummus Bowl

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

Fresh Herb-Roasted Vegetable and Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl

Savor the vibrant colors and robust flavors of freshly roasted vegetables paired with creamy hummus and a protein boost from firm tofu. This wholesome bowl celebrates seasonal herbs, a drizzle of olive oil, and a hint of lemon for brightness, making it a satisfying choice for breakfast, lunch, or dinner.

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NUTRITION

563kcal
Protein
24.6g
Fat
27.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1/2 cup Cherry Tomatoes (75g)

1/2 medium Red Onion (55g)

1/2 cup Roasted Chickpeas (125g)

1/4 cup Hummus (60g)

3 ounces Firm Tofu (85g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini, red bell pepper, carrot, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and chopped fresh herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through.

  • 5

    While the vegetables roast, prepare the firm tofu by cutting it into cubes. Lightly season with salt and pepper.

  • 6

    Optionally, you can lightly sauté the tofu for 5 minutes in a non-stick pan to add a slight crispiness.

  • 7

    In a serving bowl, combine the roasted vegetables, tofu, roasted chickpeas, and add a dollop of hummus on top.

  • 8

    Finish with an extra sprinkle of fresh herbs and a squeeze of lemon if desired. Serve warm.

Fresh Herb-Roasted Vegetable and Hummus Bowl

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

Fresh Herb-Roasted Vegetable and Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl

Savor the vibrant colors and robust flavors of freshly roasted vegetables paired with creamy hummus and a protein boost from firm tofu. This wholesome bowl celebrates seasonal herbs, a drizzle of olive oil, and a hint of lemon for brightness, making it a satisfying choice for breakfast, lunch, or dinner.

NUTRITION

563kcal
Protein
24.6g
Fat
27.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1/2 cup Cherry Tomatoes (75g)

1/2 medium Red Onion (55g)

1/2 cup Roasted Chickpeas (125g)

1/4 cup Hummus (60g)

3 ounces Firm Tofu (85g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini, red bell pepper, carrot, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and chopped fresh herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through.

  • 5

    While the vegetables roast, prepare the firm tofu by cutting it into cubes. Lightly season with salt and pepper.

  • 6

    Optionally, you can lightly sauté the tofu for 5 minutes in a non-stick pan to add a slight crispiness.

  • 7

    In a serving bowl, combine the roasted vegetables, tofu, roasted chickpeas, and add a dollop of hummus on top.

  • 8

    Finish with an extra sprinkle of fresh herbs and a squeeze of lemon if desired. Serve warm.