Creamy Chickpea and Roasted Vegetable Skillet with Spinach

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

Creamy Chickpea and Roasted Vegetable Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Roasted Vegetable Skillet with Spinach

Enjoy a vibrant, dairy‐free and gluten‐free dinner that features tender chickpeas and golden roasted vegetables in a creamy, savory sauce enriched with nutritional yeast. This hearty yet light skillet dish brings together perfectly seasoned extra-firm tofu, roasted red bell pepper, zucchini, red onion, and fresh spinach for a satisfying meat-free meal.

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NUTRITION

510kcal
Protein
40.0g
Fat
14.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

140g Canned Chickpeas (drained)

200g Extra-Firm Tofu

15g Nutritional Yeast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Baby Spinach

1 clove Garlic

1/4 cup Unsweetened Almond Milk

Spices: smoked paprika, cumin, salt, pepper

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the minced garlic and a sprinkle of smoked paprika, cumin, salt, and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, press the tofu to remove excess moisture and cut into cubes.

  • 5

    In a medium skillet over medium heat, add the tofu cubes. Sauté for about 5-7 minutes until they start to brown on all sides.

  • 6

    Add the chickpeas to the skillet with tofu and stir gently to combine.

  • 7

    Once the vegetables are done, add them to the skillet. Pour in the unsweetened almond milk and sprinkle in the nutritional yeast, stirring to form a light, creamy sauce that coats the tofu and chickpeas.

  • 8

    Fold in the baby spinach and cook for another 1-2 minutes until the spinach wilts slightly.

  • 9

    Taste and adjust seasoning with extra salt, pepper, or spices as needed. Serve warm straight from the skillet.

Creamy Chickpea and Roasted Vegetable Skillet with Spinach

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

Creamy Chickpea and Roasted Vegetable Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Roasted Vegetable Skillet with Spinach

Enjoy a vibrant, dairy‐free and gluten‐free dinner that features tender chickpeas and golden roasted vegetables in a creamy, savory sauce enriched with nutritional yeast. This hearty yet light skillet dish brings together perfectly seasoned extra-firm tofu, roasted red bell pepper, zucchini, red onion, and fresh spinach for a satisfying meat-free meal.

NUTRITION

510kcal
Protein
40.0g
Fat
14.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

140g Canned Chickpeas (drained)

200g Extra-Firm Tofu

15g Nutritional Yeast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Baby Spinach

1 clove Garlic

1/4 cup Unsweetened Almond Milk

Spices: smoked paprika, cumin, salt, pepper

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the minced garlic and a sprinkle of smoked paprika, cumin, salt, and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, press the tofu to remove excess moisture and cut into cubes.

  • 5

    In a medium skillet over medium heat, add the tofu cubes. Sauté for about 5-7 minutes until they start to brown on all sides.

  • 6

    Add the chickpeas to the skillet with tofu and stir gently to combine.

  • 7

    Once the vegetables are done, add them to the skillet. Pour in the unsweetened almond milk and sprinkle in the nutritional yeast, stirring to form a light, creamy sauce that coats the tofu and chickpeas.

  • 8

    Fold in the baby spinach and cook for another 1-2 minutes until the spinach wilts slightly.

  • 9

    Taste and adjust seasoning with extra salt, pepper, or spices as needed. Serve warm straight from the skillet.