Name: Crispy Roasted Mixed Vegetables with Tempeh and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Broccoli; 100g Cauliflower; 100g Red Bell Pepper; 85g Tempeh; 82g Chickpeas; 0.5 tbsp Olive Oil; 0.25 tsp Salt; 0.25 tsp Black Pepper

Crispy Roasted Mixed Vegetables with Tempeh and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Mixed Vegetables with Tempeh and Chickpeas

Savor a colorful medley of roasted broccoli, cauliflower, and red bell pepper, perfectly paired with crispy tempeh and crunchy chickpeas. This dish is roasted to perfection with your favorite spices, delivering a satisfying texture and a delightful blend of flavors that makes it suitable for any meal of the day.

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NUTRITION

Protein

33.2g

Fat

23.4g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

100g Broccoli

100g Cauliflower

100g Red Bell Pepper

85g Tempeh

82g Chickpeas

0.5 tbsp Olive Oil

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Cut the broccoli and cauliflower into bite-sized florets, and slice the red bell pepper into strips.
3
Dice the tempeh into 1-inch cubes for even roasting.
4
Rinse and drain the chickpeas if using canned; pat them dry with a paper towel.
5
In a large bowl, combine the vegetables, tempeh, and chickpeas. Drizzle with olive oil and season with salt and black pepper.
6
Toss everything together until well coated with the oil and seasonings.
7
Spread the mixture evenly on a baking sheet lined with parchment paper.
8
Roast in the preheated oven for 20-25 minutes, stirring halfway through for even crispiness.
9
Remove from the oven once the vegetables are tender and edges are crispy. Serve immediately.