Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

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

Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring grilled tofu, hearty chickpeas, and succulent shrimp paired with tender roasted red bell pepper and zucchini. A light drizzle of olive oil, zesty lemon, and aromatic spices elevate this power bowl into a satisfying, nutrient-dense lunch that perfectly balances textures and flavors.

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NUTRITION

402kcal
Protein
39.4g
Fat
13.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

½ cup Chickpeas (canned, drained)

3 oz Grilled Shrimp

½ medium Red Bell Pepper

½ medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

Spices (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Season the tofu cubes lightly with salt, pepper, garlic powder, and paprika.

  • 3

    Grill the tofu for about 3-4 minutes per side until you achieve grill marks. Remove and set aside.

  • 4

    If using shrimp, season them lightly with salt, pepper, and a pinch of paprika. Grill the shrimp for about 2 minutes on each side until they turn pink and are cooked through.

  • 5

    Preheat your oven to 425°F. Slice the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 7

    In a bowl, combine the grilled tofu, shrimp, drained chickpeas, and roasted vegetables. Drizzle with lemon juice and toss gently to mix.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.

Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

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

Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Chickpea Power Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring grilled tofu, hearty chickpeas, and succulent shrimp paired with tender roasted red bell pepper and zucchini. A light drizzle of olive oil, zesty lemon, and aromatic spices elevate this power bowl into a satisfying, nutrient-dense lunch that perfectly balances textures and flavors.

NUTRITION

402kcal
Protein
39.4g
Fat
13.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

½ cup Chickpeas (canned, drained)

3 oz Grilled Shrimp

½ medium Red Bell Pepper

½ medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

Spices (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Season the tofu cubes lightly with salt, pepper, garlic powder, and paprika.

  • 3

    Grill the tofu for about 3-4 minutes per side until you achieve grill marks. Remove and set aside.

  • 4

    If using shrimp, season them lightly with salt, pepper, and a pinch of paprika. Grill the shrimp for about 2 minutes on each side until they turn pink and are cooked through.

  • 5

    Preheat your oven to 425°F. Slice the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 7

    In a bowl, combine the grilled tofu, shrimp, drained chickpeas, and roasted vegetables. Drizzle with lemon juice and toss gently to mix.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.