YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Vegetable Power Bowl with Creamy Lemon-Herb Dressing
Savor a vibrant bowl filled with roasted chickpeas, crisp broccoli, sweet bell peppers, and juicy cherry tomatoes, all complemented by cubes of baked tofu. Topped with a light, tangy creamy lemon-herb dressing and a sprinkle of hemp seeds, this power bowl provides a deliciously balanced mix of flavors and textures that's both satisfying and nourishing.
INGREDIENTS
1 cup roasted Chickpeas
1 cup chopped Broccoli
0.5 cup chopped Bell Pepper
0.5 cup halved Cherry Tomatoes
3 ounces baked Firm Tofu
2 tablespoons Non-fat Greek Yogurt
1 tablespoon Hemp Seeds
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Pinch of Fresh Herbs
PREPARATION
Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat dry.
In a bowl, toss the chickpeas with 1 teaspoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.
Meanwhile, cut the broccoli into florets, dice the bell pepper, and halve the cherry tomatoes. Cube the firm tofu.
Toss the tofu cubes in a little salt, pepper, and if desired, a drizzle of olive oil, then place them on a separate baking sheet and bake for about 15-20 minutes until golden.
In a small bowl, mix the non-fat Greek yogurt, lemon juice, and a pinch of fresh herbs to create the creamy lemon-herb dressing.
Assemble the power bowl by layering the roasted chickpeas, baked tofu, broccoli, bell pepper, and cherry tomatoes.
Drizzle the creamy dressing over the bowl and finish with a sprinkle of hemp seeds.
Serve warm or at room temperature and enjoy your nutrient-packed, flavorful power bowl.