Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas and tender roasted tofu paired with a medley of broccoli, red bell pepper, and fresh spinach. Finished with a tangy lemon herb Greek yogurt dressing, this bowl delivers a refreshing balance of textures and flavors perfect for any meal.

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NUTRITION

433kcal
Protein
34.1g
Fat
11.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (~123g)

5 oz Baked Tofu (~142g)

1 cup Broccoli (~90g)

0.5 cup Red Bell Pepper (~75g)

1 cup Spinach (~30g)

1/4 cup Nonfat Greek Yogurt (~61g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill (~2g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas and pat them dry. Toss with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, cut the tofu into cubes. Season lightly with salt and pepper and place them on another baking sheet. Bake for 20 minutes, flipping halfway, until edges are golden.

  • 3

    Chop broccoli into florets and slice red bell pepper. Toss the vegetables lightly with salt and pepper, and roast in the oven for about 15 minutes until tender but still crisp.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, and finely chopped fresh dill. Mix until smooth and adjust seasoning with salt and pepper.

  • 5

    Assemble the bowl by layering the roasted chickpeas, baked tofu, broccoli, red bell pepper, and fresh spinach. Drizzle the lemon herb dressing over the top, and enjoy your nutritious and flavorful meal.

Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon Herb Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas and tender roasted tofu paired with a medley of broccoli, red bell pepper, and fresh spinach. Finished with a tangy lemon herb Greek yogurt dressing, this bowl delivers a refreshing balance of textures and flavors perfect for any meal.

NUTRITION

433kcal
Protein
34.1g
Fat
11.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (~123g)

5 oz Baked Tofu (~142g)

1 cup Broccoli (~90g)

0.5 cup Red Bell Pepper (~75g)

1 cup Spinach (~30g)

1/4 cup Nonfat Greek Yogurt (~61g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill (~2g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas and pat them dry. Toss with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, cut the tofu into cubes. Season lightly with salt and pepper and place them on another baking sheet. Bake for 20 minutes, flipping halfway, until edges are golden.

  • 3

    Chop broccoli into florets and slice red bell pepper. Toss the vegetables lightly with salt and pepper, and roast in the oven for about 15 minutes until tender but still crisp.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, and finely chopped fresh dill. Mix until smooth and adjust seasoning with salt and pepper.

  • 5

    Assemble the bowl by layering the roasted chickpeas, baked tofu, broccoli, red bell pepper, and fresh spinach. Drizzle the lemon herb dressing over the top, and enjoy your nutritious and flavorful meal.