Crispy Chickpea and Roasted Vegetable Power Bowl

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

Crispy Chickpea and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl

Enjoy a vibrant bowl combining crisp roasted chickpeas, golden tofu cubes, and a medley of tender roasted vegetables. This power bowl is perfectly spiced with smoky paprika and garlic, offering a satisfying crunch and hearty flavor that energizes your day.

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NUTRITION

462kcal
Protein
31.9g
Fat
19.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup cooked Chickpeas (approx. 120g)

1 cup chopped Broccoli

1 cup sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. In a bowl, toss the tofu with half of the olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Rinse and drain the chickpeas. Pat them dry with a paper towel. Toss the chickpeas in a little salt, pepper, and a dusting of smoked paprika.

  • 4

    Spread the tofu cubes and chickpeas on the baking sheet, ensuring they are in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping once halfway, until they become crispy and golden.

  • 5

    Meanwhile, prepare the vegetables by tossing the broccoli and red bell pepper slices with the remaining olive oil, salt, and pepper. Spread them out on a separate baking sheet or add them to the last 15 minutes of roasting if space permits.

  • 6

    Once the tofu, chickpeas, and vegetables are roasted to perfection, assemble the power bowl by layering the tofu, chickpeas, broccoli, and red bell pepper. Adjust seasoning if needed and serve warm.

Crispy Chickpea and Roasted Vegetable Power Bowl

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

Crispy Chickpea and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Power Bowl

Enjoy a vibrant bowl combining crisp roasted chickpeas, golden tofu cubes, and a medley of tender roasted vegetables. This power bowl is perfectly spiced with smoky paprika and garlic, offering a satisfying crunch and hearty flavor that energizes your day.

NUTRITION

462kcal
Protein
31.9g
Fat
19.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup cooked Chickpeas (approx. 120g)

1 cup chopped Broccoli

1 cup sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. In a bowl, toss the tofu with half of the olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Rinse and drain the chickpeas. Pat them dry with a paper towel. Toss the chickpeas in a little salt, pepper, and a dusting of smoked paprika.

  • 4

    Spread the tofu cubes and chickpeas on the baking sheet, ensuring they are in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping once halfway, until they become crispy and golden.

  • 5

    Meanwhile, prepare the vegetables by tossing the broccoli and red bell pepper slices with the remaining olive oil, salt, and pepper. Spread them out on a separate baking sheet or add them to the last 15 minutes of roasting if space permits.

  • 6

    Once the tofu, chickpeas, and vegetables are roasted to perfection, assemble the power bowl by layering the tofu, chickpeas, broccoli, and red bell pepper. Adjust seasoning if needed and serve warm.