Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant flatbread topped with a medley of crispy roasted vegetables, savory chickpeas, marinated tofu, a smooth layer of hummus, and a sprinkle of tangy crumbled feta. This colorful dish combines hearty textures and bright flavors for a satisfying meal any time of day.

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NUTRITION

560kcal
Protein
31g
Fat
21g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 cup Mixed Roasted Vegetables (150g)

1/3 cup Roasted Chickpeas (50g)

100g Roasted Tofu

2 tbsp Hummus (30g)

1/4 cup Crumbled Feta Cheese (38g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and chickpeas.

  • 2

    Chop the eggplant, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Rinse and drain chickpeas. Toss them with a pinch of smoked paprika, garlic powder, salt, and a dash of olive oil.

  • 4

    Place the vegetables and chickpeas in the oven. Roast the vegetables for about 20 minutes until tender and slightly crispy, and roast the chickpeas for about 15-18 minutes until crunchy.

  • 5

    While the vegetables roast, press and cube the firm tofu. Season lightly and roast or pan-sauté until edges are golden, about 8-10 minutes.

  • 6

    Warm the whole wheat flatbread in a pan or in the oven for a few minutes to make it pliable.

  • 7

    Spread a thin layer of hummus evenly over the flatbread.

  • 8

    Top the flatbread with the roasted vegetables, chickpeas, and tofu.

  • 9

    Finish by sprinkling crumbled feta cheese on top. Optionally, add a drizzle of extra virgin olive oil and a squeeze of lemon for extra brightness.

  • 10

    Serve immediately and enjoy the mix of crisp textures and fresh flavors.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant flatbread topped with a medley of crispy roasted vegetables, savory chickpeas, marinated tofu, a smooth layer of hummus, and a sprinkle of tangy crumbled feta. This colorful dish combines hearty textures and bright flavors for a satisfying meal any time of day.

NUTRITION

560kcal
Protein
31g
Fat
21g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 cup Mixed Roasted Vegetables (150g)

1/3 cup Roasted Chickpeas (50g)

100g Roasted Tofu

2 tbsp Hummus (30g)

1/4 cup Crumbled Feta Cheese (38g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and chickpeas.

  • 2

    Chop the eggplant, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Rinse and drain chickpeas. Toss them with a pinch of smoked paprika, garlic powder, salt, and a dash of olive oil.

  • 4

    Place the vegetables and chickpeas in the oven. Roast the vegetables for about 20 minutes until tender and slightly crispy, and roast the chickpeas for about 15-18 minutes until crunchy.

  • 5

    While the vegetables roast, press and cube the firm tofu. Season lightly and roast or pan-sauté until edges are golden, about 8-10 minutes.

  • 6

    Warm the whole wheat flatbread in a pan or in the oven for a few minutes to make it pliable.

  • 7

    Spread a thin layer of hummus evenly over the flatbread.

  • 8

    Top the flatbread with the roasted vegetables, chickpeas, and tofu.

  • 9

    Finish by sprinkling crumbled feta cheese on top. Optionally, add a drizzle of extra virgin olive oil and a squeeze of lemon for extra brightness.

  • 10

    Serve immediately and enjoy the mix of crisp textures and fresh flavors.