Crispy Chickpea and Roasted Vegetable Bowl

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

Crispy Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl

Enjoy a hearty bowl featuring crispy roasted tempeh paired with seasoned, crunchy chickpeas and an assortment of vibrant roasted vegetables. This dish bursts with Mediterranean flavors, thanks to a drizzle of olive oil and a sprinkle of smoked paprika, creating a satisfying and balanced meal perfect for any time of day.

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NUTRITION

547kcal
Protein
32.7g
Fat
28.5g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

3.5 ounces Tempeh (100g)

1 medium Zucchini (100g)

1 medium Red Bell Pepper (120g)

1/4 medium Red Onion (25g)

1 cup Fresh Spinach (30g)

1 tablespoon Olive Oil (13.5g)

Smoked Paprika, Garlic Powder, Salt, and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 3

    Cut the tempeh into cubes. In a mixing bowl, gently toss tempeh cubes with a small drizzle of olive oil, salt, and pepper.

  • 4

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Add these vegetables to a baking sheet, and lightly coat with olive oil, salt, and pepper.

  • 5

    Place both the seasoned chickpeas and tempeh on another section of the baking sheet or in a separate one if needed. Roast the chickpeas, tempeh, and vegetables for about 20-25 minutes, stirring halfway, until the chickpeas turn crispy, the tempeh is golden, and the vegetables are tender.

  • 6

    Once roasted, layer the fresh spinach in a bowl. Top with the roasted chickpeas, tempeh, and vegetables. Drizzle a little extra olive oil and adjust seasonings if desired.

  • 7

    Serve warm and enjoy your nutritious, crispy chickpea and roasted vegetable bowl.

Crispy Chickpea and Roasted Vegetable Bowl

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

Crispy Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl

Enjoy a hearty bowl featuring crispy roasted tempeh paired with seasoned, crunchy chickpeas and an assortment of vibrant roasted vegetables. This dish bursts with Mediterranean flavors, thanks to a drizzle of olive oil and a sprinkle of smoked paprika, creating a satisfying and balanced meal perfect for any time of day.

NUTRITION

547kcal
Protein
32.7g
Fat
28.5g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

3.5 ounces Tempeh (100g)

1 medium Zucchini (100g)

1 medium Red Bell Pepper (120g)

1/4 medium Red Onion (25g)

1 cup Fresh Spinach (30g)

1 tablespoon Olive Oil (13.5g)

Smoked Paprika, Garlic Powder, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 3

    Cut the tempeh into cubes. In a mixing bowl, gently toss tempeh cubes with a small drizzle of olive oil, salt, and pepper.

  • 4

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Add these vegetables to a baking sheet, and lightly coat with olive oil, salt, and pepper.

  • 5

    Place both the seasoned chickpeas and tempeh on another section of the baking sheet or in a separate one if needed. Roast the chickpeas, tempeh, and vegetables for about 20-25 minutes, stirring halfway, until the chickpeas turn crispy, the tempeh is golden, and the vegetables are tender.

  • 6

    Once roasted, layer the fresh spinach in a bowl. Top with the roasted chickpeas, tempeh, and vegetables. Drizzle a little extra olive oil and adjust seasonings if desired.

  • 7

    Serve warm and enjoy your nutritious, crispy chickpea and roasted vegetable bowl.