Name: Roasted Vegetable Flatbread with Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Whole Wheat Flatbread (60g); 3 ounces Tempeh (85g); 1 cup chopped Red Bell Pepper (92g); 1 medium Zucchini (124g); ½ small Red Onion (30g); 4 tablespoons Hummus (60g); 2 teaspoons Olive Oil (10g); Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread with Tempeh

Enjoy a savory combination of roasted vegetables and protein-packed tempeh on a crisp whole wheat flatbread, topped with a smooth dollop of hummus. This versatile meal is perfect for breakfast, lunch, or dinner, offering delicious, wholesome flavors with a balanced macronutrient profile.

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NUTRITION

Protein

28.8g

Fat

21.7g

Carbs

58.6g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Flatbread (60g)

3 ounces Tempeh (85g)

1 cup chopped Red Bell Pepper (92g)

1 medium Zucchini (124g)

½ small Red Onion (30g)

4 tablespoons Hummus (60g)

2 teaspoons Olive Oil (10g)

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Cut the tempeh into 1/2-inch cubes. In a bowl, toss tempeh with 1 teaspoon of olive oil, salt, and pepper.
3
On a baking sheet, arrange the tempeh along with chopped red bell pepper, sliced zucchini, and thinly sliced red onion.
4
Drizzle the remaining olive oil over the vegetables and toss to coat evenly with seasoning.
5
Roast the tempeh and vegetables in the oven for 20-25 minutes, stirring halfway through, until they are lightly browned and tender.
6
Warm the whole wheat flatbread in a dry skillet or the oven for a few minutes.
7
Spread a layer of hummus on the warm flatbread.
8
Top with the roasted tempeh and vegetables, and season with additional salt and pepper if desired.
9
Slice and serve immediately, enjoying the delightful blend of flavors and textures.