Herb-Roasted Veggie Flatbread

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

Herb-Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Veggie Flatbread

Enjoy a vibrant blend of herb-roasted vegetables layered over a warm whole wheat flatbread, complemented by protein-packed ingredients like marinated tofu, roasted chickpeas, and a tangy feta topping. This dish offers a delicious balance of savory flavors and hearty textures, perfect for breakfast, lunch, or dinner.

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NUTRITION

629kcal
Protein
31.9g
Fat
24.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

0.33 cup roasted chickpeas (55g)

4 ounces extra-firm tofu (113g)

1 cup mixed roasted vegetables (150g)

1.5 ounces feta cheese (42g)

2 tablespoons plain Greek yogurt (30g)

2 tablespoons fresh mixed herbs

1 teaspoon olive oil

1 teaspoon lemon juice

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the chickpeas and mixed vegetables with olive oil, lemon juice, and fresh herbs. Spread on a baking sheet and roast for 20 minutes until tender and slightly crispy.

  • 2

    While the veggies roast, press the extra-firm tofu to remove excess moisture. Slice the tofu into cubes and lightly season with salt, pepper, and a pinch of herbs.

  • 3

    In a skillet over medium heat, sear the tofu cubes for 4-5 minutes until all sides are golden brown.

  • 4

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the roasting time.

  • 5

    Assemble the flatbread by spreading Greek yogurt lightly over the surface, then layer roasted chickpeas, mixed roasted vegetables, and seared tofu evenly.

  • 6

    Crumble feta cheese over the top and garnish with additional fresh herbs if desired before serving.

Herb-Roasted Veggie Flatbread

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

Herb-Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Veggie Flatbread

Enjoy a vibrant blend of herb-roasted vegetables layered over a warm whole wheat flatbread, complemented by protein-packed ingredients like marinated tofu, roasted chickpeas, and a tangy feta topping. This dish offers a delicious balance of savory flavors and hearty textures, perfect for breakfast, lunch, or dinner.

NUTRITION

629kcal
Protein
31.9g
Fat
24.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

0.33 cup roasted chickpeas (55g)

4 ounces extra-firm tofu (113g)

1 cup mixed roasted vegetables (150g)

1.5 ounces feta cheese (42g)

2 tablespoons plain Greek yogurt (30g)

2 tablespoons fresh mixed herbs

1 teaspoon olive oil

1 teaspoon lemon juice

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the chickpeas and mixed vegetables with olive oil, lemon juice, and fresh herbs. Spread on a baking sheet and roast for 20 minutes until tender and slightly crispy.

  • 2

    While the veggies roast, press the extra-firm tofu to remove excess moisture. Slice the tofu into cubes and lightly season with salt, pepper, and a pinch of herbs.

  • 3

    In a skillet over medium heat, sear the tofu cubes for 4-5 minutes until all sides are golden brown.

  • 4

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the roasting time.

  • 5

    Assemble the flatbread by spreading Greek yogurt lightly over the surface, then layer roasted chickpeas, mixed roasted vegetables, and seared tofu evenly.

  • 6

    Crumble feta cheese over the top and garnish with additional fresh herbs if desired before serving.