Savory Chickpea and Roasted Vegetable Bowl

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

Savory Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Chickpea and Roasted Vegetable Bowl

A vibrant, hearty bowl loaded with roasted chickpeas, tofu, and a medley of colorful vegetables, all dressed in a zesty lemon-tahini dressing. Perfect as a filling breakfast, lunch, or dinner option that balances protein and carbs while bursting with flavor.

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NUTRITION

602kcal
Protein
33.3g
Fat
23.3g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

100g Bell Pepper

100g Zucchini

70g Red Onion

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat dry with a paper towel to help them crisp up during roasting.

  • 3

    Cut the tofu into cubes and chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the chickpeas, tofu, and chopped vegetables with olive oil, salt, and pepper.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, stirring halfway through, until the edges are lightly browned.

  • 6

    Meanwhile, in a small bowl, whisk together tahini and lemon juice to create a quick dressing.

  • 7

    Once roasted, transfer the chickpeas and vegetables to a serving bowl, add fresh spinach, and drizzle with the tahini-lemon dressing.

  • 8

    Toss gently to combine all flavors. Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy.

Savory Chickpea and Roasted Vegetable Bowl

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

Savory Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Chickpea and Roasted Vegetable Bowl

A vibrant, hearty bowl loaded with roasted chickpeas, tofu, and a medley of colorful vegetables, all dressed in a zesty lemon-tahini dressing. Perfect as a filling breakfast, lunch, or dinner option that balances protein and carbs while bursting with flavor.

NUTRITION

602kcal
Protein
33.3g
Fat
23.3g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

100g Bell Pepper

100g Zucchini

70g Red Onion

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat dry with a paper towel to help them crisp up during roasting.

  • 3

    Cut the tofu into cubes and chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the chickpeas, tofu, and chopped vegetables with olive oil, salt, and pepper.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, stirring halfway through, until the edges are lightly browned.

  • 6

    Meanwhile, in a small bowl, whisk together tahini and lemon juice to create a quick dressing.

  • 7

    Once roasted, transfer the chickpeas and vegetables to a serving bowl, add fresh spinach, and drizzle with the tahini-lemon dressing.

  • 8

    Toss gently to combine all flavors. Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy.