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.

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with protein-rich tofu and tempeh, all finished with a zesty lemon-herb dressing. The dish offers a satisfying mix of textures and bright, fresh flavors that make for a wholesome, nourishing meal.

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NUTRITION

546kcal
Protein
45.7g
Fat
27.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Tempeh

1 large Red Bell Pepper (150g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 cup Broccoli Florets (91g)

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. Slice the tempeh into bite-sized pieces.

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli florets into even pieces.

  • 4

    In a large bowl, toss the tofu, tempeh, and vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Spread the mixture evenly on the sheet pan and roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 6

    While roasting, prepare the lemon-herb dressing by combining lemon juice, minced garlic, and chopped fresh parsley in a small bowl.

  • 7

    Once the vegetables and proteins are roasted to perfection, remove them from the oven and drizzle the dressing over the hot ingredients to enhance the flavors.

  • 8

    Serve immediately and enjoy your nutritious, flavor-packed meal.

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.

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with protein-rich tofu and tempeh, all finished with a zesty lemon-herb dressing. The dish offers a satisfying mix of textures and bright, fresh flavors that make for a wholesome, nourishing meal.

NUTRITION

546kcal
Protein
45.7g
Fat
27.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Tempeh

1 large Red Bell Pepper (150g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 cup Broccoli Florets (91g)

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. Slice the tempeh into bite-sized pieces.

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli florets into even pieces.

  • 4

    In a large bowl, toss the tofu, tempeh, and vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Spread the mixture evenly on the sheet pan and roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 6

    While roasting, prepare the lemon-herb dressing by combining lemon juice, minced garlic, and chopped fresh parsley in a small bowl.

  • 7

    Once the vegetables and proteins are roasted to perfection, remove them from the oven and drizzle the dressing over the hot ingredients to enhance the flavors.

  • 8

    Serve immediately and enjoy your nutritious, flavor-packed meal.