Sheet Pan Roasted Vegetables with Fresh Herbs

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

Sheet Pan Roasted Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Fresh Herbs

Enjoy a vibrant medley of roasted vegetables accented with fresh herbs and savory marinated tempeh and chickpeas. This wholesome, one-pan meal delivers satisfying texture and a burst of flavor with every bite while perfectly balancing nutrients to keep you energized throughout the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
34.2g
Fat
23.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

125g Chickpeas (canned, no salt)

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

1 tsp Garlic Powder

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into cubes or strips. Rinse and drain the chickpeas if using canned.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds, and slice the carrot into thin coins.

  • 4

    In a large bowl, combine the tempeh, chickpeas, and all the vegetables. Drizzle with 0.5 tablespoon of olive oil, then sprinkle garlic powder, salt, and black pepper. Toss everything until evenly coated.

  • 5

    Spread the mixture evenly on the prepared sheet pan to ensure even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred and the tempeh is golden.

  • 7

    Remove from the oven and immediately sprinkle with freshly chopped parsley and basil.

  • 8

    Serve warm as a filling, nutritious meal perfect for breakfast, lunch, or dinner.

Sheet Pan Roasted Vegetables with Fresh Herbs

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

Sheet Pan Roasted Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Fresh Herbs

Enjoy a vibrant medley of roasted vegetables accented with fresh herbs and savory marinated tempeh and chickpeas. This wholesome, one-pan meal delivers satisfying texture and a burst of flavor with every bite while perfectly balancing nutrients to keep you energized throughout the day.

NUTRITION

549kcal
Protein
34.2g
Fat
23.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

125g Chickpeas (canned, no salt)

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into cubes or strips. Rinse and drain the chickpeas if using canned.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds, and slice the carrot into thin coins.

  • 4

    In a large bowl, combine the tempeh, chickpeas, and all the vegetables. Drizzle with 0.5 tablespoon of olive oil, then sprinkle garlic powder, salt, and black pepper. Toss everything until evenly coated.

  • 5

    Spread the mixture evenly on the prepared sheet pan to ensure even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred and the tempeh is golden.

  • 7

    Remove from the oven and immediately sprinkle with freshly chopped parsley and basil.

  • 8

    Serve warm as a filling, nutritious meal perfect for breakfast, lunch, or dinner.