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 crispy roasted vegetables, savory roasted tempeh, and a creamy, tangy nonfat Greek yogurt drizzle enhanced with a hint of hummus. This versatile dish can easily fit into your breakfast, lunch, or dinner routine. The medley of flavors and textures—from the slightly smoky tempeh to the tender vegetables—creates an appetizing, nutritious meal perfect for clean eating.

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NUTRITION

560kcal
Protein
37g
Fat
16.3g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Tempeh (85g)

2 tablespoons Hummus (30g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup sliced Zucchini (80g)

1/2 cup chopped Red Bell Pepper (75g)

1/4 cup sliced Red Onion (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice zucchini, red bell pepper, and red onion. Toss the vegetables with a drizzle of olive oil, salt, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the tempeh into thin strips or cubes, and lightly season with a pinch of salt and pepper. Sauté or roast the tempeh until it turns golden and crispy.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of vegetable roasting time.

  • 6

    Once roasted, spread a thin layer of hummus over the warm flatbread. Distribute the roasted vegetables evenly over the hummus layer.

  • 7

    Top with the crispy tempeh, and drizzle nonfat Greek yogurt over the flatbread for a creamy finish.

  • 8

    Serve immediately and enjoy your nutritious Crispy Roasted Vegetable Flatbread.

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 crispy roasted vegetables, savory roasted tempeh, and a creamy, tangy nonfat Greek yogurt drizzle enhanced with a hint of hummus. This versatile dish can easily fit into your breakfast, lunch, or dinner routine. The medley of flavors and textures—from the slightly smoky tempeh to the tender vegetables—creates an appetizing, nutritious meal perfect for clean eating.

NUTRITION

560kcal
Protein
37g
Fat
16.3g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Tempeh (85g)

2 tablespoons Hummus (30g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup sliced Zucchini (80g)

1/2 cup chopped Red Bell Pepper (75g)

1/4 cup sliced Red Onion (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice zucchini, red bell pepper, and red onion. Toss the vegetables with a drizzle of olive oil, salt, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the tempeh into thin strips or cubes, and lightly season with a pinch of salt and pepper. Sauté or roast the tempeh until it turns golden and crispy.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of vegetable roasting time.

  • 6

    Once roasted, spread a thin layer of hummus over the warm flatbread. Distribute the roasted vegetables evenly over the hummus layer.

  • 7

    Top with the crispy tempeh, and drizzle nonfat Greek yogurt over the flatbread for a creamy finish.

  • 8

    Serve immediately and enjoy your nutritious Crispy Roasted Vegetable Flatbread.