Crispy Spiced Soya Chunks with Roasted Vegetables

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

Crispy Spiced Soya Chunks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Soya Chunks with Roasted Vegetables

Enjoy a colorful, hearty dish featuring crispy spiced soya chunks paired with a medley of roasted vegetables. This dish delivers a satisfying crunch from perfectly baked soya chunks, balanced with the natural sweetness and tender bite of bell pepper, zucchini, and red onion, all accented by a fragrant blend of spices.

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NUTRITION

390kcal
Protein
42.9g
Fat
6.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

75g Dry Soya Chunks

1 medium Red Bell Pepper (150g)

1 small Zucchini (100g)

1 unit Red Onion (50g)

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rehydrate the dry soya chunks by soaking them in warm water for about 15 minutes, then drain and squeeze out excess water.

  • 3

    In a bowl, toss the soya chunks with ground cumin, smoked paprika, garlic powder, salt, and black pepper to evenly coat.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, seasoning with a pinch of salt and pepper.

  • 5

    Add the spiced soya chunks to the baking sheet with the vegetables, spreading them out evenly.

  • 6

    Roast everything in the oven for 20-25 minutes, stirring halfway through to ensure even cooking and crispiness.

  • 7

    Once the vegetables are tender and the soya chunks are crispy, remove from the oven and serve warm.

Crispy Spiced Soya Chunks with Roasted Vegetables

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

Crispy Spiced Soya Chunks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Soya Chunks with Roasted Vegetables

Enjoy a colorful, hearty dish featuring crispy spiced soya chunks paired with a medley of roasted vegetables. This dish delivers a satisfying crunch from perfectly baked soya chunks, balanced with the natural sweetness and tender bite of bell pepper, zucchini, and red onion, all accented by a fragrant blend of spices.

NUTRITION

390kcal
Protein
42.9g
Fat
6.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

75g Dry Soya Chunks

1 medium Red Bell Pepper (150g)

1 small Zucchini (100g)

1 unit Red Onion (50g)

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rehydrate the dry soya chunks by soaking them in warm water for about 15 minutes, then drain and squeeze out excess water.

  • 3

    In a bowl, toss the soya chunks with ground cumin, smoked paprika, garlic powder, salt, and black pepper to evenly coat.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, seasoning with a pinch of salt and pepper.

  • 5

    Add the spiced soya chunks to the baking sheet with the vegetables, spreading them out evenly.

  • 6

    Roast everything in the oven for 20-25 minutes, stirring halfway through to ensure even cooking and crispiness.

  • 7

    Once the vegetables are tender and the soya chunks are crispy, remove from the oven and serve warm.