Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas and golden tofu cubes, finished with a sprinkle of hemp seeds and aromatic spices. This rustic, wholesome dish bursts with color and flavor, making it a perfect balanced meal for any time of day.

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NUTRITION

573kcal
Protein
32.6g
Fat
16.6g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100g extra-firm tofu (pressed and cubed)

1 cup broccoli florets

1 medium red bell pepper (sliced)

1 medium zucchini (sliced)

1 small red onion (sliced)

0.5 tsp olive oil

1 tbsp hemp seeds

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, gently toss the broccoli, red bell pepper, zucchini, and red onion with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the vegetables evenly on a sheet pan.

  • 4

    Add the drained chickpeas and tofu cubes to the pan, mixing lightly so they are distributed among the vegetables.

  • 5

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even browning and crispiness.

  • 6

    Once the vegetables are tender and the chickpeas and tofu have a crispy edge, remove the pan from the oven.

  • 7

    Sprinkle hemp seeds over the top before serving for an added nutty flavor.

  • 8

    Serve warm and enjoy your nutrient-packed meal.

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas and golden tofu cubes, finished with a sprinkle of hemp seeds and aromatic spices. This rustic, wholesome dish bursts with color and flavor, making it a perfect balanced meal for any time of day.

NUTRITION

573kcal
Protein
32.6g
Fat
16.6g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100g extra-firm tofu (pressed and cubed)

1 cup broccoli florets

1 medium red bell pepper (sliced)

1 medium zucchini (sliced)

1 small red onion (sliced)

0.5 tsp olive oil

1 tbsp hemp seeds

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, gently toss the broccoli, red bell pepper, zucchini, and red onion with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the vegetables evenly on a sheet pan.

  • 4

    Add the drained chickpeas and tofu cubes to the pan, mixing lightly so they are distributed among the vegetables.

  • 5

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even browning and crispiness.

  • 6

    Once the vegetables are tender and the chickpeas and tofu have a crispy edge, remove the pan from the oven.

  • 7

    Sprinkle hemp seeds over the top before serving for an added nutty flavor.

  • 8

    Serve warm and enjoy your nutrient-packed meal.