Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

Enjoy the vibrant flavors of oven-roasted bell pepper, zucchini, and red onion tossed with crispy chickpeas and savory tempeh cubes, all drizzled with a zesty lemon-herb dressing accented by a sprinkle of hemp seeds. This nourishing dish offers a delightful blend of textures and bright, fresh notes perfect for a wholesome meal that satisfies both your taste buds and nutritional needs.

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NUTRITION

603kcal
Protein
34.3g
Fat
20.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Chickpeas (drained)

2 ounces Tempeh

1/4 tablespoon Olive Oil

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Thyme)

2 cloves Garlic

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and peel and cut the red onion into wedges. Place them in a large bowl.

  • 3

    Rinse and drain the chickpeas. Pat them dry with a paper towel to help them crisp up in the oven.

  • 4

    Dice the tempeh into bite-sized cubes. Add the tempeh and chickpeas to the bowl with the vegetables.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs. Drizzle half of the mixture over the vegetables, chickpeas, and tempeh. Reserve the remaining dressing for finishing.

  • 6

    Toss everything gently until well combined, then spread the mixture evenly on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tempeh develop a crispy exterior.

  • 8

    Remove from the oven and drizzle the reserved lemon-herb dressing over the top. Sprinkle with hemp seeds for an extra boost of protein and a nutty finish.

  • 9

    Serve warm and enjoy your nutritious, protein-packed meal!

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tempeh, and Lemon-Herb Dressing

Enjoy the vibrant flavors of oven-roasted bell pepper, zucchini, and red onion tossed with crispy chickpeas and savory tempeh cubes, all drizzled with a zesty lemon-herb dressing accented by a sprinkle of hemp seeds. This nourishing dish offers a delightful blend of textures and bright, fresh notes perfect for a wholesome meal that satisfies both your taste buds and nutritional needs.

NUTRITION

603kcal
Protein
34.3g
Fat
20.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Chickpeas (drained)

2 ounces Tempeh

1/4 tablespoon Olive Oil

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Thyme)

2 cloves Garlic

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and peel and cut the red onion into wedges. Place them in a large bowl.

  • 3

    Rinse and drain the chickpeas. Pat them dry with a paper towel to help them crisp up in the oven.

  • 4

    Dice the tempeh into bite-sized cubes. Add the tempeh and chickpeas to the bowl with the vegetables.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs. Drizzle half of the mixture over the vegetables, chickpeas, and tempeh. Reserve the remaining dressing for finishing.

  • 6

    Toss everything gently until well combined, then spread the mixture evenly on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tempeh develop a crispy exterior.

  • 8

    Remove from the oven and drizzle the reserved lemon-herb dressing over the top. Sprinkle with hemp seeds for an extra boost of protein and a nutty finish.

  • 9

    Serve warm and enjoy your nutritious, protein-packed meal!