Roasted Purple Cabbage and Chickpea Power Bowl

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

Roasted Purple Cabbage and Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Purple Cabbage and Chickpea Power Bowl

Enjoy a vibrant, nutrient-dense bowl featuring caramelized purple cabbage, savory roasted chickpeas, perfectly browned tofu, and a creamy dollop of nonfat Greek yogurt, all enhanced with a splash of olive oil and zesty lemon. This power bowl delivers a satisfying mix of textures and flavors ideal for a well-balanced meal.

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NUTRITION

484kcal
Protein
37.6g
Fat
12.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Purple Cabbage

150g Canned Chickpeas (drained)

100g Firm Tofu

150g Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Tear or slice the purple cabbage into bite-sized pieces and place them on a baking sheet. Drizzle with half the olive oil, and season lightly with salt and pepper.

  • 3

    Rinse and drain the chickpeas, then pat them dry. Toss the chickpeas with smoked paprika, a pinch of salt, and a drizzle of olive oil. Spread them on another section of the baking sheet.

  • 4

    Cut the firm tofu into cubes and add them to the baking tray. Lightly drizzle with olive oil and season with salt and pepper.

  • 5

    Roast the cabbage, chickpeas, and tofu in the oven for about 20-25 minutes until the cabbage is slightly caramelized, the chickpeas are crisp, and the tofu is golden.

  • 6

    While roasting, mix the nonfat Greek yogurt with lemon juice, and add a pinch of salt and pepper to create a tangy dressing.

  • 7

    Once the roasted ingredients are ready, layer the cabbage at the bottom of a bowl, top with chickpeas and tofu, and finish by drizzling the yogurt dressing over the bowl.

  • 8

    Serve warm and enjoy this colorful power bowl packed with texture and flavor.

Roasted Purple Cabbage and Chickpea Power Bowl

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

Roasted Purple Cabbage and Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Purple Cabbage and Chickpea Power Bowl

Enjoy a vibrant, nutrient-dense bowl featuring caramelized purple cabbage, savory roasted chickpeas, perfectly browned tofu, and a creamy dollop of nonfat Greek yogurt, all enhanced with a splash of olive oil and zesty lemon. This power bowl delivers a satisfying mix of textures and flavors ideal for a well-balanced meal.

NUTRITION

484kcal
Protein
37.6g
Fat
12.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Purple Cabbage

150g Canned Chickpeas (drained)

100g Firm Tofu

150g Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Tear or slice the purple cabbage into bite-sized pieces and place them on a baking sheet. Drizzle with half the olive oil, and season lightly with salt and pepper.

  • 3

    Rinse and drain the chickpeas, then pat them dry. Toss the chickpeas with smoked paprika, a pinch of salt, and a drizzle of olive oil. Spread them on another section of the baking sheet.

  • 4

    Cut the firm tofu into cubes and add them to the baking tray. Lightly drizzle with olive oil and season with salt and pepper.

  • 5

    Roast the cabbage, chickpeas, and tofu in the oven for about 20-25 minutes until the cabbage is slightly caramelized, the chickpeas are crisp, and the tofu is golden.

  • 6

    While roasting, mix the nonfat Greek yogurt with lemon juice, and add a pinch of salt and pepper to create a tangy dressing.

  • 7

    Once the roasted ingredients are ready, layer the cabbage at the bottom of a bowl, top with chickpeas and tofu, and finish by drizzling the yogurt dressing over the bowl.

  • 8

    Serve warm and enjoy this colorful power bowl packed with texture and flavor.