Hearty Roasted Vegetable Medley

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

Hearty Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Medley

A warming, nutrient-dense dish featuring roasted chickpeas and mixed vegetables, lightly sautéed tofu cubes, and fluffy quinoa, drizzled with a savory herb dressing. Perfect for a wholesome meal any time of day.

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NUTRITION

590kcal
Protein
32.5g
Fat
18g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat dry. In a bowl, toss chickpeas and mixed vegetables with olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the seasoned chickpeas and vegetables onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 4

    While the chickpeas and vegetables roast, cut the tofu into cubes. Lightly pan-sear the tofu in a non-stick skillet over medium heat until its edges are golden, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already done.

  • 6

    In a large bowl, combine the roasted chickpeas and vegetables, pan-seared tofu, and quinoa. Toss gently to mix all ingredients.

  • 7

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

Hearty Roasted Vegetable Medley

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

Hearty Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Medley

A warming, nutrient-dense dish featuring roasted chickpeas and mixed vegetables, lightly sautéed tofu cubes, and fluffy quinoa, drizzled with a savory herb dressing. Perfect for a wholesome meal any time of day.

NUTRITION

590kcal
Protein
32.5g
Fat
18g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat dry. In a bowl, toss chickpeas and mixed vegetables with olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the seasoned chickpeas and vegetables onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 4

    While the chickpeas and vegetables roast, cut the tofu into cubes. Lightly pan-sear the tofu in a non-stick skillet over medium heat until its edges are golden, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already done.

  • 6

    In a large bowl, combine the roasted chickpeas and vegetables, pan-seared tofu, and quinoa. Toss gently to mix all ingredients.

  • 7

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