Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender edamame, and marinated tempeh tossed with a medley of roasted broccoli, red bell pepper, and zucchini. Finished with a zesty, creamy lemon tahini dressing, this flavorful bowl delivers satisfying crunch, brightness, and a nutrient-packed punch that’s perfect for any time of day.

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NUTRITION

561kcal
Protein
38.1g
Fat
19.6g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (~123g)

0.67 cup shelled Edamame (~100g)

0.33 cup Tempeh (~75g), diced

1 cup Broccoli florets (91g)

0.5 medium Red Bell Pepper (~75g)

0.5 medium Zucchini (~90g), sliced

0.25 tbsp Olive Oil

0.25 tbsp Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss chickpeas, diced tempeh, broccoli florets, bell pepper slices, and zucchini slices with olive oil, salt, and pepper.

  • 3

    Roast in the oven for 20-25 minutes until the chickpeas and tempeh get crispy and the vegetables are tender with slight char marks.

  • 4

    In a small bowl, whisk together tahini and lemon juice. Add a splash of water if needed to achieve a smooth, drizzable consistency; season with a pinch of salt and pepper.

  • 5

    Assemble the bowl by placing the roasted chickpeas, tempeh, and vegetables. Drizzle the lemon tahini dressing over the top.

  • 6

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender edamame, and marinated tempeh tossed with a medley of roasted broccoli, red bell pepper, and zucchini. Finished with a zesty, creamy lemon tahini dressing, this flavorful bowl delivers satisfying crunch, brightness, and a nutrient-packed punch that’s perfect for any time of day.

NUTRITION

561kcal
Protein
38.1g
Fat
19.6g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (~123g)

0.67 cup shelled Edamame (~100g)

0.33 cup Tempeh (~75g), diced

1 cup Broccoli florets (91g)

0.5 medium Red Bell Pepper (~75g)

0.5 medium Zucchini (~90g), sliced

0.25 tbsp Olive Oil

0.25 tbsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss chickpeas, diced tempeh, broccoli florets, bell pepper slices, and zucchini slices with olive oil, salt, and pepper.

  • 3

    Roast in the oven for 20-25 minutes until the chickpeas and tempeh get crispy and the vegetables are tender with slight char marks.

  • 4

    In a small bowl, whisk together tahini and lemon juice. Add a splash of water if needed to achieve a smooth, drizzable consistency; season with a pinch of salt and pepper.

  • 5

    Assemble the bowl by placing the roasted chickpeas, tempeh, and vegetables. Drizzle the lemon tahini dressing over the top.

  • 6

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.