Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

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

Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

Enjoy a vibrant, hearty bowl filled with roasted Brussels sprouts, sweet butternut squash, crispy chickpeas, and savory tofu, all enhanced with a light olive oil and spice blend. This dish offers delightful crunch and a balanced medley of textures and flavors, perfect for a nourishing dinner.

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NUTRITION

458kcal
Protein
27.9g
Fat
23.2g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

200g Butternut Squash

100g Chickpeas

150g Firm Tofu

1 tbsp Olive Oil

0.5 tsp Salt

0.5 tsp Pepper

0.5 tsp Paprika

0.25 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and trim the Brussels sprouts, cutting them in half. Peel and cube the butternut squash into similar-sized pieces.

  • 3

    Drain and rinse the chickpeas if using canned; pat dry with paper towels. Cut the firm tofu into 1-inch cubes.

  • 4

    In a large bowl, combine the Brussels sprouts, butternut squash, chickpeas, and tofu. Drizzle with olive oil and sprinkle with salt, pepper, paprika, and garlic powder.

  • 5

    Toss the ingredients gently until evenly coated with the oil and spices.

  • 6

    Spread the mixture evenly on the baking sheet, ensuring there's space between pieces for crisping.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crisp on the edges, squash is tender, and chickpeas are golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving. Enjoy this warm, nutritious bowl as it is or paired with a light salad.

Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

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

Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts and Butternut Squash with Chickpeas and Tofu

Enjoy a vibrant, hearty bowl filled with roasted Brussels sprouts, sweet butternut squash, crispy chickpeas, and savory tofu, all enhanced with a light olive oil and spice blend. This dish offers delightful crunch and a balanced medley of textures and flavors, perfect for a nourishing dinner.

NUTRITION

458kcal
Protein
27.9g
Fat
23.2g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

200g Butternut Squash

100g Chickpeas

150g Firm Tofu

1 tbsp Olive Oil

0.5 tsp Salt

0.5 tsp Pepper

0.5 tsp Paprika

0.25 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and trim the Brussels sprouts, cutting them in half. Peel and cube the butternut squash into similar-sized pieces.

  • 3

    Drain and rinse the chickpeas if using canned; pat dry with paper towels. Cut the firm tofu into 1-inch cubes.

  • 4

    In a large bowl, combine the Brussels sprouts, butternut squash, chickpeas, and tofu. Drizzle with olive oil and sprinkle with salt, pepper, paprika, and garlic powder.

  • 5

    Toss the ingredients gently until evenly coated with the oil and spices.

  • 6

    Spread the mixture evenly on the baking sheet, ensuring there's space between pieces for crisping.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crisp on the edges, squash is tender, and chickpeas are golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving. Enjoy this warm, nutritious bowl as it is or paired with a light salad.