Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor a vibrant flatbread loaded with crispy roasted vegetables, hearty chickpeas, and grilled tofu, all crowned with a tangy Greek yogurt drizzle. This recipe offers a delightful balance of textures and flavors—from the crunch of fresh veggies to the creamy finish, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

563kcal
Protein
32g
Fat
14g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1.5 cups mixed roasted vegetables (150g total of bell pepper, zucchini, red onion)

0.5 cup Chickpeas (82g)

4 ounces Extra Firm Tofu (113g)

0.25 cup Nonfat Greek Yogurt (62g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 20-25 minutes until they become slightly crispy and tender.

  • 4

    While the vegetables roast, rinse and drain the chickpeas. Optionally, season them with a pinch of salt and roast in the oven alongside the vegetables for the last 15 minutes to add crunch.

  • 5

    Slice the extra firm tofu into ¼-inch slices. Lightly grill the tofu slices in a non-stick pan over medium heat for about 3-4 minutes per side until they develop a golden sear.

  • 6

    Warm the whole wheat flatbread in the oven for 2-3 minutes to soften it.

  • 7

    Assemble the flatbread by layering the roasted vegetables, chickpeas, and grilled tofu on the flatbread surface.

  • 8

    Drizzle the nonfat Greek yogurt over the top and add additional salt and pepper if desired.

  • 9

    Serve immediately while warm for a satisfying meal.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor a vibrant flatbread loaded with crispy roasted vegetables, hearty chickpeas, and grilled tofu, all crowned with a tangy Greek yogurt drizzle. This recipe offers a delightful balance of textures and flavors—from the crunch of fresh veggies to the creamy finish, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

563kcal
Protein
32g
Fat
14g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1.5 cups mixed roasted vegetables (150g total of bell pepper, zucchini, red onion)

0.5 cup Chickpeas (82g)

4 ounces Extra Firm Tofu (113g)

0.25 cup Nonfat Greek Yogurt (62g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 20-25 minutes until they become slightly crispy and tender.

  • 4

    While the vegetables roast, rinse and drain the chickpeas. Optionally, season them with a pinch of salt and roast in the oven alongside the vegetables for the last 15 minutes to add crunch.

  • 5

    Slice the extra firm tofu into ¼-inch slices. Lightly grill the tofu slices in a non-stick pan over medium heat for about 3-4 minutes per side until they develop a golden sear.

  • 6

    Warm the whole wheat flatbread in the oven for 2-3 minutes to soften it.

  • 7

    Assemble the flatbread by layering the roasted vegetables, chickpeas, and grilled tofu on the flatbread surface.

  • 8

    Drizzle the nonfat Greek yogurt over the top and add additional salt and pepper if desired.

  • 9

    Serve immediately while warm for a satisfying meal.