Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant flatbread layered with roasted vegetables, protein-packed tofu and chickpeas, and a sprinkle of tangy feta cheese. This dish boasts a delightful mix of crispy textures and savory flavors, perfect for a balanced meal any time of day.

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NUTRITION

570kcal
Protein
34g
Fat
21.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

150g Firm Tofu

1/2 cup Roasted Chickpeas (82g)

1 cup Mixed Roasted Vegetables (150g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut into cubes. Toss with a little salt, pepper, and a touch of olive oil, then spread on a baking sheet. Roast for about 25-30 minutes until edges are crisp.

  • 3

    Prepare mixed vegetables by cutting bell peppers, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper. Roast in the oven for approximately 20 minutes until tender and slightly charred.

  • 4

    For roasted chickpeas, drain and rinse canned chickpeas, then pat dry. Toss with seasonings of your choice and roast in the oven for 20-25 minutes until crispy.

  • 5

    Warm the whole wheat flatbread slightly in the oven or on a skillet. Spread the roasted tofu evenly over the flatbread.

  • 6

    Layer the roasted mixed vegetables and roasted chickpeas on top of the tofu.

  • 7

    Sprinkle the crumbled feta cheese over the vegetables. Optionally, add a drizzle of extra olive oil for added flavor.

  • 8

    Serve immediately and enjoy your crispy, protein-packed roasted vegetable flatbread.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant flatbread layered with roasted vegetables, protein-packed tofu and chickpeas, and a sprinkle of tangy feta cheese. This dish boasts a delightful mix of crispy textures and savory flavors, perfect for a balanced meal any time of day.

NUTRITION

570kcal
Protein
34g
Fat
21.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

150g Firm Tofu

1/2 cup Roasted Chickpeas (82g)

1 cup Mixed Roasted Vegetables (150g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut into cubes. Toss with a little salt, pepper, and a touch of olive oil, then spread on a baking sheet. Roast for about 25-30 minutes until edges are crisp.

  • 3

    Prepare mixed vegetables by cutting bell peppers, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper. Roast in the oven for approximately 20 minutes until tender and slightly charred.

  • 4

    For roasted chickpeas, drain and rinse canned chickpeas, then pat dry. Toss with seasonings of your choice and roast in the oven for 20-25 minutes until crispy.

  • 5

    Warm the whole wheat flatbread slightly in the oven or on a skillet. Spread the roasted tofu evenly over the flatbread.

  • 6

    Layer the roasted mixed vegetables and roasted chickpeas on top of the tofu.

  • 7

    Sprinkle the crumbled feta cheese over the vegetables. Optionally, add a drizzle of extra olive oil for added flavor.

  • 8

    Serve immediately and enjoy your crispy, protein-packed roasted vegetable flatbread.