Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

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

Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

A nourishing bowl featuring tender chickpeas and lightly roasted vegetables teamed with succulent cubes of firm tofu, all tossed in a zesty lemon-tahini dressing. This vibrant dish offers a satisfying balance of textures and flavors, making it a perfect wholesome meal for any time of day.

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NUTRITION

538kcal
Protein
32.4g
Fat
19.8g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

175g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 tbsp Tahini (7.5g)

1 tbsp Lemon Juice (15g)

Pinch Garlic Powder

Pinch Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked chickpeas. Pat dry with a paper towel.

  • 3

    Cut the tofu into 1-inch cubes and toss gently with a pinch of salt and pepper.

  • 4

    Slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and slice the red onion thinly.

  • 5

    In a bowl, toss the vegetables with olive oil, garlic powder, ground cumin, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

    While the vegetables roast, lightly sauté the tofu cubes in a non-stick pan over medium heat for 5-7 minutes until golden on all sides, or simply add them to the roasting sheet for the last 10 minutes if preferred.

  • 8

    Prepare the dressing by whisking together tahini, lemon juice, a small splash of water to thin if necessary, and a pinch of salt. Adjust seasonings to taste.

  • 9

    Assemble the bowl by placing the cooked chickpeas as the base, topping with roasted vegetables and tofu.

  • 10

    Drizzle the lemon-tahini dressing over the bowl and serve warm.

Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

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

Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

A nourishing bowl featuring tender chickpeas and lightly roasted vegetables teamed with succulent cubes of firm tofu, all tossed in a zesty lemon-tahini dressing. This vibrant dish offers a satisfying balance of textures and flavors, making it a perfect wholesome meal for any time of day.

NUTRITION

538kcal
Protein
32.4g
Fat
19.8g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

175g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 tbsp Tahini (7.5g)

1 tbsp Lemon Juice (15g)

Pinch Garlic Powder

Pinch Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked chickpeas. Pat dry with a paper towel.

  • 3

    Cut the tofu into 1-inch cubes and toss gently with a pinch of salt and pepper.

  • 4

    Slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and slice the red onion thinly.

  • 5

    In a bowl, toss the vegetables with olive oil, garlic powder, ground cumin, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

    While the vegetables roast, lightly sauté the tofu cubes in a non-stick pan over medium heat for 5-7 minutes until golden on all sides, or simply add them to the roasting sheet for the last 10 minutes if preferred.

  • 8

    Prepare the dressing by whisking together tahini, lemon juice, a small splash of water to thin if necessary, and a pinch of salt. Adjust seasonings to taste.

  • 9

    Assemble the bowl by placing the cooked chickpeas as the base, topping with roasted vegetables and tofu.

  • 10

    Drizzle the lemon-tahini dressing over the bowl and serve warm.