Crispy Roasted Vegetables with Lemon and Herbs

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

Crispy Roasted Vegetables with Lemon and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetables with Lemon and Herbs

Savor a vibrant medley of roasted vegetables enhanced with tangy lemon and fresh herbs, paired with protein-packed tofu and chickpeas for a satisfying dish perfect for any meal. The crisp edges of the veggies mingle with the smooth tofu and hearty chickpeas, creating a delightful balance of textures and a burst of refreshing citrus flavor.

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NUTRITION

535kcal
Protein
33.8g
Fat
21.4g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Chickpeas, canned (drained)

150g Broccoli florets

100g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 cloves Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut into 1-inch cubes. Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, combine the tofu cubes and chickpeas with olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Add the broccoli florets, sliced red bell pepper, zucchini, and red onion to the bowl and toss gently to coat all pieces evenly.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper. Ensure the tofu and vegetables are separated well for even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to achieve a crispy, golden texture on all sides.

  • 6

    Once the vegetables and tofu are nicely browned and crisp, remove them from the oven. Optionally, add a squeeze more lemon juice before serving for extra brightness.

  • 7

    Serve hot as a hearty, balanced meal for breakfast, lunch, or dinner.

Crispy Roasted Vegetables with Lemon and Herbs

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

Crispy Roasted Vegetables with Lemon and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetables with Lemon and Herbs

Savor a vibrant medley of roasted vegetables enhanced with tangy lemon and fresh herbs, paired with protein-packed tofu and chickpeas for a satisfying dish perfect for any meal. The crisp edges of the veggies mingle with the smooth tofu and hearty chickpeas, creating a delightful balance of textures and a burst of refreshing citrus flavor.

NUTRITION

535kcal
Protein
33.8g
Fat
21.4g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Chickpeas, canned (drained)

150g Broccoli florets

100g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 cloves Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut into 1-inch cubes. Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, combine the tofu cubes and chickpeas with olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Add the broccoli florets, sliced red bell pepper, zucchini, and red onion to the bowl and toss gently to coat all pieces evenly.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper. Ensure the tofu and vegetables are separated well for even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to achieve a crispy, golden texture on all sides.

  • 6

    Once the vegetables and tofu are nicely browned and crisp, remove them from the oven. Optionally, add a squeeze more lemon juice before serving for extra brightness.

  • 7

    Serve hot as a hearty, balanced meal for breakfast, lunch, or dinner.