Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

Enjoy a vibrant medley of roasted mixed vegetables paired with crispy roasted chickpeas and protein-rich tempeh, all finished with a zesty lemon-tahini drizzle. This wholesome and satisfying dish delivers a balanced combination of textures and flavors, making it perfect for a nourishing dinner.

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NUTRITION

522kcal
Protein
32.6g
Fat
26.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas

4 ounces tempeh

1/2 cup sliced bell pepper

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 teaspoon olive oil

1 tablespoon tahini

1 tablespoon lemon juice

Smoked paprika, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the canned chickpeas. Pat them dry with a paper towel.

  • 3

    Cut the tempeh into cubes or strips. In a bowl, toss the tempeh and chickpeas with the olive oil, smoked paprika, salt, and pepper.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On a large sheet pan, spread out the mixed vegetables along with the seasoned chickpeas and tempeh in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tempeh are crispy and lightly browned.

  • 7

    While roasting, prepare the lemon-tahini drizzle by mixing the tahini and lemon juice. If needed, add a small splash of water to achieve a smooth, drizzly consistency. Adjust seasoning with a pinch of salt and pepper.

  • 8

    Once roasted, remove from the oven and drizzle the lemon-tahini sauce evenly over the vegetables, chickpeas, and tempeh.

  • 9

    Serve warm and enjoy this hearty, plant-based meal.

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Roasted Tempeh, and Lemon-Tahini Drizzle

Enjoy a vibrant medley of roasted mixed vegetables paired with crispy roasted chickpeas and protein-rich tempeh, all finished with a zesty lemon-tahini drizzle. This wholesome and satisfying dish delivers a balanced combination of textures and flavors, making it perfect for a nourishing dinner.

NUTRITION

522kcal
Protein
32.6g
Fat
26.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas

4 ounces tempeh

1/2 cup sliced bell pepper

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 teaspoon olive oil

1 tablespoon tahini

1 tablespoon lemon juice

Smoked paprika, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the canned chickpeas. Pat them dry with a paper towel.

  • 3

    Cut the tempeh into cubes or strips. In a bowl, toss the tempeh and chickpeas with the olive oil, smoked paprika, salt, and pepper.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On a large sheet pan, spread out the mixed vegetables along with the seasoned chickpeas and tempeh in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tempeh are crispy and lightly browned.

  • 7

    While roasting, prepare the lemon-tahini drizzle by mixing the tahini and lemon juice. If needed, add a small splash of water to achieve a smooth, drizzly consistency. Adjust seasoning with a pinch of salt and pepper.

  • 8

    Once roasted, remove from the oven and drizzle the lemon-tahini sauce evenly over the vegetables, chickpeas, and tempeh.

  • 9

    Serve warm and enjoy this hearty, plant-based meal.