Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

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

Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

A hearty bowl featuring crispy roasted chickpeas and pan-roasted vegetables paired with tender cubes of marinated tofu. Finished with a zesty lemon-tahini dressing, this vibrant dish offers a delightful mix of textures and flavors that is as nourishing as it is satisfying.

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NUTRITION

580kcal
Protein
38.5g
Fat
21.1g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

230 grams Firm Tofu

1 medium Red Bell Pepper (120g)

1 medium Zucchini (100g)

1/4 medium Red Onion (35g)

1 cup Baby Spinach (30g)

0.8 tbsp Tahini (12g)

Juice of 1/2 Lemon (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, press the tofu gently to remove excess moisture and cut into cubes. Season tofu lightly with salt and pepper.

  • 3

    In a skillet over medium heat, add a splash of olive oil and lightly sauté the tofu cubes until golden on all sides. Remove and set aside.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. In the same skillet, sauté the vegetables for 5-7 minutes until tender but still crisp.

  • 5

    In a small bowl, whisk together tahini and lemon juice. Add a bit of warm water if needed to achieve a smooth, drizzle-able consistency.

  • 6

    Assemble the bowl by layering the roasted chickpeas, sautéed tofu, and vegetables on a bed of fresh baby spinach. Drizzle the lemon-tahini dressing over the top.

  • 7

    Serve warm and enjoy this nutrient-packed bowl that's perfect for breakfast, lunch, or dinner.

Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

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

Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

A hearty bowl featuring crispy roasted chickpeas and pan-roasted vegetables paired with tender cubes of marinated tofu. Finished with a zesty lemon-tahini dressing, this vibrant dish offers a delightful mix of textures and flavors that is as nourishing as it is satisfying.

NUTRITION

580kcal
Protein
38.5g
Fat
21.1g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

230 grams Firm Tofu

1 medium Red Bell Pepper (120g)

1 medium Zucchini (100g)

1/4 medium Red Onion (35g)

1 cup Baby Spinach (30g)

0.8 tbsp Tahini (12g)

Juice of 1/2 Lemon (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, press the tofu gently to remove excess moisture and cut into cubes. Season tofu lightly with salt and pepper.

  • 3

    In a skillet over medium heat, add a splash of olive oil and lightly sauté the tofu cubes until golden on all sides. Remove and set aside.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. In the same skillet, sauté the vegetables for 5-7 minutes until tender but still crisp.

  • 5

    In a small bowl, whisk together tahini and lemon juice. Add a bit of warm water if needed to achieve a smooth, drizzle-able consistency.

  • 6

    Assemble the bowl by layering the roasted chickpeas, sautéed tofu, and vegetables on a bed of fresh baby spinach. Drizzle the lemon-tahini dressing over the top.

  • 7

    Serve warm and enjoy this nutrient-packed bowl that's perfect for breakfast, lunch, or dinner.