YOUR SOLIN GENERATED RECIPE
Fresh Herb Bulgur Bowl with Roasted Vegetables and Crispy Chickpeas
Enjoy a vibrant bowl featuring tender bulgur tossed with an array of roasted vegetables, crispy chickpeas, and marinated tofu, all lifted by a zesty lemon-herb dressing and a dollop of creamy Greek yogurt. This dish bursts with freshness and wholesome flavors, making it a satisfying meal for any time of the day.
INGREDIENTS
1/2 cup cooked bulgur
1 cup roasted vegetable medley (zucchini, bell pepper, red onion)
1/2 cup crispy chickpeas
4 ounces marinated tofu
2 tablespoons fresh mixed herbs
1 tablespoon lemon vinaigrette
1/4 cup low-fat Greek yogurt
PREPARATION
Preheat your oven to 400°F. Toss chopped zucchini, bell pepper, and red onion with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.
Rinse and drain a can of chickpeas, pat dry, and toss them with a pinch of smoked paprika, garlic powder, and a small amount of olive oil. Roast them in the oven for 20-25 minutes until crispy.
Press the tofu gently to remove excess moisture, cut it into cubes, and marinate briefly in your preferred herbs and a splash of lemon juice. If desired, sear the tofu in a nonstick skillet until lightly browned.
In a large bowl, combine the cooked bulgur, roasted vegetables, crispy chickpeas, and marinated tofu.
Chop a mix of fresh herbs like parsley, cilantro, and mint, and sprinkle them over the bowl.
Drizzle the lemon vinaigrette over the mixture and gently toss to combine.
Top with a dollop of low-fat Greek yogurt for a creamy finish. Serve warm or at room temperature.