Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

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

Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

Savor the delightful medley of roasted vegetables, hearty tempeh, and creamy chickpeas drizzled with a zesty lemon-garlic dressing. This dish offers a satisfying crunch from the vegetables, a savory bite from the tempeh, and a nutty finish from hemp seeds, making every bite flavorful and vibrant.

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NUTRITION

563kcal
Protein
37.1g
Fat
25g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup Chickpeas (cooked)

2 tbsp Hemp Seeds

75g Broccoli

75g Red Bell Pepper

75g Zucchini

50g Red Onion

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1-inch cubes. Rinse and drain the cooked chickpeas if necessary.

  • 3

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 4

    Place the tempeh, chickpeas, broccoli, red bell pepper, zucchini, and red onion on a sheet pan.

  • 5

    Drizzle with olive oil and season lightly with salt and pepper. Toss the ingredients to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly crispy, stirring halfway through.

  • 7

    Meanwhile, prepare the lemon-garlic dressing by combining lemon juice, minced garlic, and a pinch of salt in a small bowl.

  • 8

    Once roasted, remove the sheet pan from the oven and immediately drizzle the lemon-garlic dressing over the vegetables and tempeh.

  • 9

    Sprinkle hemp seeds on top for an extra nutty flavor and crunch. Toss gently to combine all flavors.

  • 10

    Serve warm and enjoy your nutrient-packed, flavorful sheet pan meal.

Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

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

Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Tender-Crisp Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing

Savor the delightful medley of roasted vegetables, hearty tempeh, and creamy chickpeas drizzled with a zesty lemon-garlic dressing. This dish offers a satisfying crunch from the vegetables, a savory bite from the tempeh, and a nutty finish from hemp seeds, making every bite flavorful and vibrant.

NUTRITION

563kcal
Protein
37.1g
Fat
25g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup Chickpeas (cooked)

2 tbsp Hemp Seeds

75g Broccoli

75g Red Bell Pepper

75g Zucchini

50g Red Onion

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1-inch cubes. Rinse and drain the cooked chickpeas if necessary.

  • 3

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 4

    Place the tempeh, chickpeas, broccoli, red bell pepper, zucchini, and red onion on a sheet pan.

  • 5

    Drizzle with olive oil and season lightly with salt and pepper. Toss the ingredients to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly crispy, stirring halfway through.

  • 7

    Meanwhile, prepare the lemon-garlic dressing by combining lemon juice, minced garlic, and a pinch of salt in a small bowl.

  • 8

    Once roasted, remove the sheet pan from the oven and immediately drizzle the lemon-garlic dressing over the vegetables and tempeh.

  • 9

    Sprinkle hemp seeds on top for an extra nutty flavor and crunch. Toss gently to combine all flavors.

  • 10

    Serve warm and enjoy your nutrient-packed, flavorful sheet pan meal.