Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor the delightful mix of herb-roasted vegetables, crispy roasted chickpeas, and marinated tempeh layered atop a warm whole wheat flatbread and finished with a creamy dollop of tangy goat cheese. This vibrant dish delivers an exciting textural contrast and aromatic herbal notes, perfect for a nutritious lunch that satisfies both taste buds and fitness goals.

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NUTRITION

620kcal
Protein
33g
Fat
20.5g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.75 cup roasted Chickpeas (130g)

1 cup Assorted Roasted Vegetables (150g)

2 ounces Tempeh (56g)

1 ounce Goat Cheese (28g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss chickpeas and assorted vegetables with olive oil, fresh herbs, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly crispy.

  • 3

    Meanwhile, slice tempeh into thin strips and marinate with a sprinkle of herbs, salt, and pepper. Sauté tempeh in a pan over medium heat for 5-7 minutes until browned.

  • 4

    Warm the whole wheat flatbread in the oven or on a skillet for a minute to soften.

  • 5

    Assemble the flatbread by spreading a thin layer of goat cheese, then layer the roasted vegetables, chickpeas, and sautéed tempeh on top.

  • 6

    Finish with an extra sprinkle of fresh herbs and a dash of pepper before serving.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor the delightful mix of herb-roasted vegetables, crispy roasted chickpeas, and marinated tempeh layered atop a warm whole wheat flatbread and finished with a creamy dollop of tangy goat cheese. This vibrant dish delivers an exciting textural contrast and aromatic herbal notes, perfect for a nutritious lunch that satisfies both taste buds and fitness goals.

NUTRITION

620kcal
Protein
33g
Fat
20.5g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.75 cup roasted Chickpeas (130g)

1 cup Assorted Roasted Vegetables (150g)

2 ounces Tempeh (56g)

1 ounce Goat Cheese (28g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss chickpeas and assorted vegetables with olive oil, fresh herbs, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly crispy.

  • 3

    Meanwhile, slice tempeh into thin strips and marinate with a sprinkle of herbs, salt, and pepper. Sauté tempeh in a pan over medium heat for 5-7 minutes until browned.

  • 4

    Warm the whole wheat flatbread in the oven or on a skillet for a minute to soften.

  • 5

    Assemble the flatbread by spreading a thin layer of goat cheese, then layer the roasted vegetables, chickpeas, and sautéed tempeh on top.

  • 6

    Finish with an extra sprinkle of fresh herbs and a dash of pepper before serving.