Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

A vibrant bowl featuring perfectly roasted chickpeas, crisp tempeh, edamame, and fresh vegetables all tied together with a zesty lemon-tahini dressing. Each bite offers a delightful crunch and a burst of tangy flavor, making it a satisfying meal any time of day.

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NUTRITION

511kcal
Protein
34.9g
Fat
23.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas

100g tempeh

1/4 cup shelled edamame

1 cup broccoli florets

1/2 medium red bell pepper

1 tsp olive oil

1 tbsp tahini

1 tbsp fresh lemon juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chickpeas, tempeh cubes, broccoli florets, red bell pepper slices, and edamame with olive oil, salt, and pepper.

  • 3

    Spread the mixture evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes, stirring halfway to ensure even crisping.

  • 4

    While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, a pinch of salt, and a splash of water if needed to achieve a smooth, drizzling consistency.

  • 5

    Once roasted and crispy, remove the veggies from the oven and transfer them to a bowl.

  • 6

    Drizzle the lemon-tahini dressing over the roasted mixture, toss gently, and serve warm.

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Tahini Dressing

A vibrant bowl featuring perfectly roasted chickpeas, crisp tempeh, edamame, and fresh vegetables all tied together with a zesty lemon-tahini dressing. Each bite offers a delightful crunch and a burst of tangy flavor, making it a satisfying meal any time of day.

NUTRITION

511kcal
Protein
34.9g
Fat
23.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas

100g tempeh

1/4 cup shelled edamame

1 cup broccoli florets

1/2 medium red bell pepper

1 tsp olive oil

1 tbsp tahini

1 tbsp fresh lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chickpeas, tempeh cubes, broccoli florets, red bell pepper slices, and edamame with olive oil, salt, and pepper.

  • 3

    Spread the mixture evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes, stirring halfway to ensure even crisping.

  • 4

    While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, a pinch of salt, and a splash of water if needed to achieve a smooth, drizzling consistency.

  • 5

    Once roasted and crispy, remove the veggies from the oven and transfer them to a bowl.

  • 6

    Drizzle the lemon-tahini dressing over the roasted mixture, toss gently, and serve warm.