Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

A vibrant, herb-infused flatbread topped with a medley of roasted vegetables, protein-packed chickpeas, edamame, and tofu, all brought together with a drizzle of olive oil for a satisfying and delicious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
33.6g
Fat
20g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (~60g)

1/2 cup Chickpeas (~82g, drained)

1/2 cup Shelled Edamame (~100g)

100g Firm Tofu

100g Mixed Vegetables (bell peppers, zucchini, red onion, cherry tomatoes)

1/2 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the mixed vegetables with olive oil, fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, press the tofu gently to remove excess moisture and cut into small cubes. Optionally, lightly pan-sear the tofu in a non-stick skillet for 3-4 minutes for added texture.

  • 5

    Rinse and drain the chickpeas if using canned. For extra crispiness, you can roast them in the oven for the last 10 minutes along with the vegetables.

  • 6

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the flatbread by layering the roasted vegetables, chickpeas, edamame, and tofu evenly over the flatbread.

  • 8

    Drizzle a tiny bit of extra olive oil if desired, add a final sprinkle of salt and pepper, and serve warm.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

A vibrant, herb-infused flatbread topped with a medley of roasted vegetables, protein-packed chickpeas, edamame, and tofu, all brought together with a drizzle of olive oil for a satisfying and delicious meal.

NUTRITION

577kcal
Protein
33.6g
Fat
20g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (~60g)

1/2 cup Chickpeas (~82g, drained)

1/2 cup Shelled Edamame (~100g)

100g Firm Tofu

100g Mixed Vegetables (bell peppers, zucchini, red onion, cherry tomatoes)

1/2 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the mixed vegetables with olive oil, fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, press the tofu gently to remove excess moisture and cut into small cubes. Optionally, lightly pan-sear the tofu in a non-stick skillet for 3-4 minutes for added texture.

  • 5

    Rinse and drain the chickpeas if using canned. For extra crispiness, you can roast them in the oven for the last 10 minutes along with the vegetables.

  • 6

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the flatbread by layering the roasted vegetables, chickpeas, edamame, and tofu evenly over the flatbread.

  • 8

    Drizzle a tiny bit of extra olive oil if desired, add a final sprinkle of salt and pepper, and serve warm.