Name: Sheet Pan Roasted Vegetables with Lemon Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Brussels Sprouts; 100g Broccoli; 100g Red Bell Pepper; 100g Zucchini; 0.5 cup Chickpeas (82g); 200g Firm Tofu; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley; 2 Garlic Cloves

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

Enjoy a vibrant medley of roasted Brussels sprouts, broccoli, red bell pepper, and zucchini enhanced with protein-rich chickpeas and firm tofu, all brought together with a bright and zesty lemon herb dressing. This dish is a wholesome, nutrient-dense meal perfect for any time of the day.

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NUTRITION

Protein

32.1g

Fat

25.1g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

100g Brussels Sprouts

100g Broccoli

100g Red Bell Pepper

100g Zucchini

0.5 cup Chickpeas (82g)

200g Firm Tofu

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 Garlic Cloves

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PREPARATION

1
Preheat your oven to 425°F.
2
Wash and chop the Brussels sprouts (halved), broccoli (florets), red bell pepper (sliced), and zucchini (sliced).
3
Drain and rinse the chickpeas. Press the tofu to remove excess moisture and cut into cubes.
4
On a large sheet pan, combine the chopped vegetables, chickpeas, and tofu. Drizzle with olive oil and season with salt and pepper if desired.
5
Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.
6
While the vegetables roast, prepare the dressing by mixing lemon juice, minced garlic, and fresh chopped parsley in a small bowl.
7
Once the vegetables and tofu are tender and slightly caramelized, remove the sheet pan from the oven and drizzle the lemon herb dressing over the top.
8
Toss gently to coat and serve warm.