Crispy Spiced Chickpea and Roasted Vegetable Bowl

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

Crispy Spiced Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Vegetable Bowl

Savor a vibrant bowl featuring crispy roasted chickpeas paired with a medley of tender, roasted bell peppers, zucchini, and red onions, all elevated by the nutty richness of pan-seared tempeh. This dish bursts with warming spices and a drizzle of olive oil, delivering satisfying crunch and hearty, clean protein to fuel your day.

Try 3 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
34g
Fat
19.5g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

3 ounces Tempeh

1.5 cups Assorted Roasted Vegetables (Bell Peppers, Zucchini, Red Onion)

0.5 tablespoon Extra Virgin Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas and mixed vegetables with extra virgin olive oil, a sprinkle of smoked paprika, cumin, garlic powder, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the vegetables are tender with slight caramelization.

  • 5

    While the vegetables are roasting, slice the tempeh into thin strips or cubes. In a nonstick skillet over medium heat, sear the tempeh for about 3-4 minutes per side until golden brown.

  • 6

    Assemble your bowl by combining the roasted chickpeas, vegetables, and seared tempeh. Serve warm and enjoy your nutrient-packed, clean eating meal.

Crispy Spiced Chickpea and Roasted Vegetable Bowl

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

Crispy Spiced Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Vegetable Bowl

Savor a vibrant bowl featuring crispy roasted chickpeas paired with a medley of tender, roasted bell peppers, zucchini, and red onions, all elevated by the nutty richness of pan-seared tempeh. This dish bursts with warming spices and a drizzle of olive oil, delivering satisfying crunch and hearty, clean protein to fuel your day.

NUTRITION

564kcal
Protein
34g
Fat
19.5g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

3 ounces Tempeh

1.5 cups Assorted Roasted Vegetables (Bell Peppers, Zucchini, Red Onion)

0.5 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas and mixed vegetables with extra virgin olive oil, a sprinkle of smoked paprika, cumin, garlic powder, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the vegetables are tender with slight caramelization.

  • 5

    While the vegetables are roasting, slice the tempeh into thin strips or cubes. In a nonstick skillet over medium heat, sear the tempeh for about 3-4 minutes per side until golden brown.

  • 6

    Assemble your bowl by combining the roasted chickpeas, vegetables, and seared tempeh. Serve warm and enjoy your nutrient-packed, clean eating meal.