Crispy Whole Wheat Roasted Vegetable Flatbread

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

Crispy Whole Wheat Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Roasted Vegetable Flatbread

Enjoy a deliciously crispy whole wheat flatbread topped with savory roasted vegetables, protein-packed roasted chickpeas, tender baked tofu, and a sprinkle of tangy feta cheese. This vibrant dish offers an satisfying medley of textures and flavors, perfect for any meal of the day.

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NUTRITION

610kcal
Protein
33g
Fat
23g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

1 cup Mixed Vegetables (150g) - red bell pepper, zucchini, red onion

1/2 cup Roasted Chickpeas (82g)

4 ounces Extra Firm Tofu, baked (113g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, lightly season the extra firm tofu (cut into 1/2-inch strips) and place them on a separate baking sheet. Bake for about 15-18 minutes until they start to crisp at the edges.

  • 5

    Drain and rinse the chickpeas, then season them with a pinch of salt, pepper, and a drizzle of olive oil. Roast them in the oven for 15-20 minutes until they become crunchy.

  • 6

    Warm the whole wheat flatbread in the oven for the last 3-4 minutes of cooking.

  • 7

    Assemble the flatbread by spreading the roasted vegetables evenly over the flatbread. Top with roasted chickpeas, baked tofu strips, and finish with a sprinkle of crumbled feta cheese.

  • 8

    Serve immediately and enjoy the blend of crispy flatbread with hearty, flavorful roasted toppings.

Crispy Whole Wheat Roasted Vegetable Flatbread

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

Crispy Whole Wheat Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Roasted Vegetable Flatbread

Enjoy a deliciously crispy whole wheat flatbread topped with savory roasted vegetables, protein-packed roasted chickpeas, tender baked tofu, and a sprinkle of tangy feta cheese. This vibrant dish offers an satisfying medley of textures and flavors, perfect for any meal of the day.

NUTRITION

610kcal
Protein
33g
Fat
23g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

1 cup Mixed Vegetables (150g) - red bell pepper, zucchini, red onion

1/2 cup Roasted Chickpeas (82g)

4 ounces Extra Firm Tofu, baked (113g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, lightly season the extra firm tofu (cut into 1/2-inch strips) and place them on a separate baking sheet. Bake for about 15-18 minutes until they start to crisp at the edges.

  • 5

    Drain and rinse the chickpeas, then season them with a pinch of salt, pepper, and a drizzle of olive oil. Roast them in the oven for 15-20 minutes until they become crunchy.

  • 6

    Warm the whole wheat flatbread in the oven for the last 3-4 minutes of cooking.

  • 7

    Assemble the flatbread by spreading the roasted vegetables evenly over the flatbread. Top with roasted chickpeas, baked tofu strips, and finish with a sprinkle of crumbled feta cheese.

  • 8

    Serve immediately and enjoy the blend of crispy flatbread with hearty, flavorful roasted toppings.