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 the harmonious blend of crispy whole wheat flatbread topped with savory roasted vegetables, marinated tempeh, and hearty chickpeas. This vibrant dish offers a delightful balance of textures and flavors, where the slight crunch of the flatbread meets the tender, caramelized veggies and protein-packed tempeh, finishing with a refreshing burst of arugula. Perfectly suited for a wholesome breakfast, lunch, or dinner.

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NUTRITION

557kcal
Protein
35g
Fat
14.4g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 medium whole wheat flatbread (70g)

100g tempeh

1/2 cup cooked chickpeas (125g)

1 red bell pepper (50g, sliced)

1 zucchini (50g, sliced)

1 cup sliced mushrooms (50g)

1 small slice red onion (25g)

1 cup fresh arugula (20g)

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PREPARATION

  • 1

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

  • 2

    Arrange the sliced red bell pepper, zucchini, mushrooms, and red onion on a baking sheet lined with parchment paper. Lightly season with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tempeh into thin strips. Optionally, you can quickly pan-sear the tempeh in a nonstick skillet over medium-high heat for 3-4 minutes per side to enhance its flavor.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the vegetable roasting time to achieve a crispy texture.

  • 6

    Spread the roasted vegetables evenly over the warmed flatbread. Top with tempeh slices and drizzle with the cooked chickpeas.

  • 7

    Finish by adding a generous handful of fresh arugula on top for a peppery freshness. Serve immediately and enjoy your nutrient-packed flatbread!

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 the harmonious blend of crispy whole wheat flatbread topped with savory roasted vegetables, marinated tempeh, and hearty chickpeas. This vibrant dish offers a delightful balance of textures and flavors, where the slight crunch of the flatbread meets the tender, caramelized veggies and protein-packed tempeh, finishing with a refreshing burst of arugula. Perfectly suited for a wholesome breakfast, lunch, or dinner.

NUTRITION

557kcal
Protein
35g
Fat
14.4g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 medium whole wheat flatbread (70g)

100g tempeh

1/2 cup cooked chickpeas (125g)

1 red bell pepper (50g, sliced)

1 zucchini (50g, sliced)

1 cup sliced mushrooms (50g)

1 small slice red onion (25g)

1 cup fresh arugula (20g)

PREPARATION

  • 1

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

  • 2

    Arrange the sliced red bell pepper, zucchini, mushrooms, and red onion on a baking sheet lined with parchment paper. Lightly season with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tempeh into thin strips. Optionally, you can quickly pan-sear the tempeh in a nonstick skillet over medium-high heat for 3-4 minutes per side to enhance its flavor.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the vegetable roasting time to achieve a crispy texture.

  • 6

    Spread the roasted vegetables evenly over the warmed flatbread. Top with tempeh slices and drizzle with the cooked chickpeas.

  • 7

    Finish by adding a generous handful of fresh arugula on top for a peppery freshness. Serve immediately and enjoy your nutrient-packed flatbread!