Savory Roasted Vegetable Medley

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

Savory Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Savory Roasted Vegetable Medley

A vibrant medley of oven-roasted vegetables combined with protein-packed chickpeas, tofu, lentils, and a perfectly poached egg. This dish delivers a harmonious balance of creamy, crunchy, and savory notes, making it a satisfying meal whether for breakfast, lunch, or dinner.

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NUTRITION

576kcal
Protein
38.3g
Fat
19.9g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

150g Extra Firm Tofu

1 Large Egg

1/2 cup Cooked Lentils (100g)

1 Red Bell Pepper, medium

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1/2 tablespoon Olive Oil

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them in a mixing bowl.

  • 3

    Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, drain and rinse the chickpeas and pat dry. Optionally, season with a pinch of salt and pepper.

  • 6

    Cube the extra firm tofu and lightly pan-sear in a non-stick skillet over medium heat until edges are golden (about 5-7 minutes).

  • 7

    In a small pot, gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 8

    Warm the cooked lentils if needed.

  • 9

    Assemble the plate by combining the roasted vegetables, chickpeas, sautéed tofu, and warmed lentils. Top with the poached egg.

  • 10

    Finish with an extra light drizzle of olive oil and additional seasoning if desired. Serve warm.

Savory Roasted Vegetable Medley

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

Savory Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Savory Roasted Vegetable Medley

A vibrant medley of oven-roasted vegetables combined with protein-packed chickpeas, tofu, lentils, and a perfectly poached egg. This dish delivers a harmonious balance of creamy, crunchy, and savory notes, making it a satisfying meal whether for breakfast, lunch, or dinner.

NUTRITION

576kcal
Protein
38.3g
Fat
19.9g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

150g Extra Firm Tofu

1 Large Egg

1/2 cup Cooked Lentils (100g)

1 Red Bell Pepper, medium

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1/2 tablespoon Olive Oil

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them in a mixing bowl.

  • 3

    Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, drain and rinse the chickpeas and pat dry. Optionally, season with a pinch of salt and pepper.

  • 6

    Cube the extra firm tofu and lightly pan-sear in a non-stick skillet over medium heat until edges are golden (about 5-7 minutes).

  • 7

    In a small pot, gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 8

    Warm the cooked lentils if needed.

  • 9

    Assemble the plate by combining the roasted vegetables, chickpeas, sautéed tofu, and warmed lentils. Top with the poached egg.

  • 10

    Finish with an extra light drizzle of olive oil and additional seasoning if desired. Serve warm.