Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

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

Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

Enjoy a vibrant medley of crispy roasted cauliflower, hearty chickpeas, and protein-packed edamame tossed with fragrant spices and finished with a luscious, creamy tahini and Greek yogurt drizzle. This dish offers contrasting textures from tender yet crunchy vegetables to a smooth, tangy topping, making it a satisfying meal that is as nutritious as it is delicious.

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NUTRITION

588kcal
Protein
39.5g
Fat
16.8g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Cauliflower

1 cup cooked Chickpeas (approx 164g)

75 grams Shelled Edamame

1 tbsp Tahini

100 grams nonfat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and spread them on a baking sheet lined with parchment paper.

  • 3

    Drain and rinse the chickpeas. Pat dry and add them to the cauliflower along with the shelled edamame.

  • 4

    Sprinkle the vegetables with paprika, salt, and pepper. Add the minced garlic.

  • 5

    Roast the cauliflower, chickpeas, and edamame in the oven for about 25-30 minutes, stirring halfway through, until they are golden and crispy.

  • 6

    While the vegetables are roasting, prepare the creamy drizzle by whisking together tahini, lemon juice, and Greek yogurt in a small bowl. Thin out with a splash of water if needed for a smoother consistency.

  • 7

    Once roasted, transfer the vegetables to a serving bowl and drizzle the creamy tahini mixture over the top.

  • 8

    Serve warm and enjoy your nutritious and satisfying meal.

Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

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

Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower with Chickpeas and Creamy Tahini Drizzle

Enjoy a vibrant medley of crispy roasted cauliflower, hearty chickpeas, and protein-packed edamame tossed with fragrant spices and finished with a luscious, creamy tahini and Greek yogurt drizzle. This dish offers contrasting textures from tender yet crunchy vegetables to a smooth, tangy topping, making it a satisfying meal that is as nutritious as it is delicious.

NUTRITION

588kcal
Protein
39.5g
Fat
16.8g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Cauliflower

1 cup cooked Chickpeas (approx 164g)

75 grams Shelled Edamame

1 tbsp Tahini

100 grams nonfat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and spread them on a baking sheet lined with parchment paper.

  • 3

    Drain and rinse the chickpeas. Pat dry and add them to the cauliflower along with the shelled edamame.

  • 4

    Sprinkle the vegetables with paprika, salt, and pepper. Add the minced garlic.

  • 5

    Roast the cauliflower, chickpeas, and edamame in the oven for about 25-30 minutes, stirring halfway through, until they are golden and crispy.

  • 6

    While the vegetables are roasting, prepare the creamy drizzle by whisking together tahini, lemon juice, and Greek yogurt in a small bowl. Thin out with a splash of water if needed for a smoother consistency.

  • 7

    Once roasted, transfer the vegetables to a serving bowl and drizzle the creamy tahini mixture over the top.

  • 8

    Serve warm and enjoy your nutritious and satisfying meal.