Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

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

Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

Enjoy a vibrant medley of crispy roasted vegetables, hearty chickpeas, delicate cubes of extra-firm tofu, and a nutty boost from nutritional yeast, all tossed with a light lemon-herb vinaigrette. Fresh berries add a burst of sweetness and color, creating a balanced bowl that's satisfying in texture and flavor.

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NUTRITION

559kcal
Protein
34g
Fat
12.7g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

4 ounces Extra-Firm Tofu

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 cup Fresh Mixed Berries

2 tbsp Nutritional Yeast

1 serving Lemon-Herb Vinaigrette

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PREPARATION

  • 1

    Preheat your oven to 425°F. Drain and rinse the chickpeas, then gently pat them dry with a paper towel.

  • 2

    Toss the chickpeas and chopped mixed vegetables (such as zucchini, red bell pepper, and eggplant) with a drizzle of olive oil, salt, and your favorite herbs.

  • 3

    Spread the chickpeas and vegetables evenly on a baking sheet and roast for 20-25 minutes until they are crispy and lightly caramelized.

  • 4

    While the vegetables roast, press the extra-firm tofu to remove excess moisture. Cut the tofu into cubes and lightly sauté in a non-stick pan over medium heat until golden on all sides.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Measure out 1/4 cup once done.

  • 6

    In a small bowl, whisk together fresh lemon juice, a tiny splash of olive oil, chopped herbs, and a pinch of salt to create the bright lemon-herb vinaigrette.

  • 7

    Assemble the bowl by layering the roasted chickpeas and vegetables, sautéed tofu, cooked quinoa, and fresh mixed berries.

  • 8

    Sprinkle nutritional yeast over the bowl for a savory boost, then drizzle the lemon-herb vinaigrette over the top. Toss gently if desired and serve warm.

Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

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

Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable and Chickpea Bowl with Fresh Berries and Bright Lemon-Herb Vinaigrette

Enjoy a vibrant medley of crispy roasted vegetables, hearty chickpeas, delicate cubes of extra-firm tofu, and a nutty boost from nutritional yeast, all tossed with a light lemon-herb vinaigrette. Fresh berries add a burst of sweetness and color, creating a balanced bowl that's satisfying in texture and flavor.

NUTRITION

559kcal
Protein
34g
Fat
12.7g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

4 ounces Extra-Firm Tofu

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/2 cup Fresh Mixed Berries

2 tbsp Nutritional Yeast

1 serving Lemon-Herb Vinaigrette

PREPARATION

  • 1

    Preheat your oven to 425°F. Drain and rinse the chickpeas, then gently pat them dry with a paper towel.

  • 2

    Toss the chickpeas and chopped mixed vegetables (such as zucchini, red bell pepper, and eggplant) with a drizzle of olive oil, salt, and your favorite herbs.

  • 3

    Spread the chickpeas and vegetables evenly on a baking sheet and roast for 20-25 minutes until they are crispy and lightly caramelized.

  • 4

    While the vegetables roast, press the extra-firm tofu to remove excess moisture. Cut the tofu into cubes and lightly sauté in a non-stick pan over medium heat until golden on all sides.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Measure out 1/4 cup once done.

  • 6

    In a small bowl, whisk together fresh lemon juice, a tiny splash of olive oil, chopped herbs, and a pinch of salt to create the bright lemon-herb vinaigrette.

  • 7

    Assemble the bowl by layering the roasted chickpeas and vegetables, sautéed tofu, cooked quinoa, and fresh mixed berries.

  • 8

    Sprinkle nutritional yeast over the bowl for a savory boost, then drizzle the lemon-herb vinaigrette over the top. Toss gently if desired and serve warm.