Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

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

Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas and extra-firm tofu nestled among colorful bell pepper, zucchini, cherry tomatoes, and red onion. Finished with a bright, zesty herb dressing, this dish delivers a satisfying balance of textures and flavors while keeping you nourished.

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NUTRITION

570kcal
Protein
33.9g
Fat
15.5g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1.3 cups roasted chickpeas (use canned, drained, and season before roasting)

100g extra firm tofu, cubed

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1/2 cup cherry tomatoes

1/2 medium red onion, thinly sliced

1/2 teaspoon olive oil (for roasting)

For dressing: 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1 clove garlic minced, 1/2 teaspoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Spread them on a baking sheet and toss gently with 1/2 teaspoon olive oil, salt, and your choice of seasonings. Roast for 25-30 minutes until crispy.

  • 3

    On another baking sheet, arrange the cubed tofu, sliced bell pepper, zucchini, cherry tomatoes, and red onion. Lightly season with salt and pepper.

  • 4

    Roast the vegetables and tofu in the oven for about 20 minutes, stirring halfway through, until vegetables are tender and tofu has light golden edges.

  • 5

    Meanwhile, prepare the dressing by whisking together lemon juice, chopped parsley, minced garlic, and 1/2 teaspoon olive oil in a small bowl.

  • 6

    Once roasted, combine the chickpeas, tofu, and vegetables in a bowl.

  • 7

    Drizzle the zesty herb dressing over the bowl and toss gently to coat.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful bowl.

Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

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

Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable and Chickpea Bowl with Zesty Herb Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas and extra-firm tofu nestled among colorful bell pepper, zucchini, cherry tomatoes, and red onion. Finished with a bright, zesty herb dressing, this dish delivers a satisfying balance of textures and flavors while keeping you nourished.

NUTRITION

570kcal
Protein
33.9g
Fat
15.5g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1.3 cups roasted chickpeas (use canned, drained, and season before roasting)

100g extra firm tofu, cubed

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1/2 cup cherry tomatoes

1/2 medium red onion, thinly sliced

1/2 teaspoon olive oil (for roasting)

For dressing: 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1 clove garlic minced, 1/2 teaspoon olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Spread them on a baking sheet and toss gently with 1/2 teaspoon olive oil, salt, and your choice of seasonings. Roast for 25-30 minutes until crispy.

  • 3

    On another baking sheet, arrange the cubed tofu, sliced bell pepper, zucchini, cherry tomatoes, and red onion. Lightly season with salt and pepper.

  • 4

    Roast the vegetables and tofu in the oven for about 20 minutes, stirring halfway through, until vegetables are tender and tofu has light golden edges.

  • 5

    Meanwhile, prepare the dressing by whisking together lemon juice, chopped parsley, minced garlic, and 1/2 teaspoon olive oil in a small bowl.

  • 6

    Once roasted, combine the chickpeas, tofu, and vegetables in a bowl.

  • 7

    Drizzle the zesty herb dressing over the bowl and toss gently to coat.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful bowl.