Creamy Tahini Chickpea and Roasted Vegetable Bowl

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

Creamy Tahini Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Chickpea and Roasted Vegetable Bowl

A vibrant and nourishing bowl featuring tender chickpeas paired with perfectly roasted vegetables and lightly sautéed extra firm tofu, all beautifully tied together with a creamy tahini dressing and a sprinkle of nutritional yeast. This dish is both visually appealing and full of satisfying textures, making it a wholesome meal any time of day.

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NUTRITION

520kcal
Protein
33.7g
Fat
17.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained canned)

1/2 cup roasted Broccoli

1/2 cup roasted Bell Pepper

1/2 cup roasted Zucchini

3 ounces Extra Firm Tofu

1 tablespoon Tahini

2 tablespoons Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by chopping broccoli, bell pepper, and zucchini into bite-size pieces. Toss them lightly in a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, drain and rinse the canned chickpeas. Pat them dry.

  • 5

    Cube the extra firm tofu and season lightly with salt and pepper. In a nonstick skillet over medium heat, sauté the tofu cubes for 5-7 minutes until they develop a light golden crust.

  • 6

    In a small bowl, mix the tahini with a splash of warm water (if desired) to achieve a smooth, drizzle-able consistency.

  • 7

    Assemble the bowl by placing the chickpeas as the base, then adding the roasted vegetables and sautéed tofu.

  • 8

    Drizzle the tahini sauce over the bowl and finish with a generous sprinkle of nutritional yeast for a cheesy, nutty flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich meal.

Creamy Tahini Chickpea and Roasted Vegetable Bowl

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

Creamy Tahini Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Chickpea and Roasted Vegetable Bowl

A vibrant and nourishing bowl featuring tender chickpeas paired with perfectly roasted vegetables and lightly sautéed extra firm tofu, all beautifully tied together with a creamy tahini dressing and a sprinkle of nutritional yeast. This dish is both visually appealing and full of satisfying textures, making it a wholesome meal any time of day.

NUTRITION

520kcal
Protein
33.7g
Fat
17.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained canned)

1/2 cup roasted Broccoli

1/2 cup roasted Bell Pepper

1/2 cup roasted Zucchini

3 ounces Extra Firm Tofu

1 tablespoon Tahini

2 tablespoons Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by chopping broccoli, bell pepper, and zucchini into bite-size pieces. Toss them lightly in a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, drain and rinse the canned chickpeas. Pat them dry.

  • 5

    Cube the extra firm tofu and season lightly with salt and pepper. In a nonstick skillet over medium heat, sauté the tofu cubes for 5-7 minutes until they develop a light golden crust.

  • 6

    In a small bowl, mix the tahini with a splash of warm water (if desired) to achieve a smooth, drizzle-able consistency.

  • 7

    Assemble the bowl by placing the chickpeas as the base, then adding the roasted vegetables and sautéed tofu.

  • 8

    Drizzle the tahini sauce over the bowl and finish with a generous sprinkle of nutritional yeast for a cheesy, nutty flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich meal.