Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

Enjoy a vibrant sheet pan meal where crispy chickpeas and golden tofu mingle with tender roasted red bell pepper and broccoli. The medley is brightened with a dash of smoked paprika and garlic powder, creating irresistible flavors and textures—a hearty, plant-powered feast perfect any time of day.

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NUTRITION

549kcal
Protein
34.7g
Fat
17.4g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1 medium red bell pepper

1 cup broccoli florets

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat the tofu dry with paper towels and cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the chickpeas and tofu with the olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.

  • 4

    Cut the red bell pepper into strips and break the broccoli into bite-sized florets. Add the vegetables to the bowl and gently mix to combine.

  • 5

    Spread the chickpeas, tofu, and vegetables in a single layer on the prepared sheet pan.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through for even crisping. The edges of the tofu and chickpeas should be golden and crispy.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutritious, hearty meal!

Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables with Tofu

Enjoy a vibrant sheet pan meal where crispy chickpeas and golden tofu mingle with tender roasted red bell pepper and broccoli. The medley is brightened with a dash of smoked paprika and garlic powder, creating irresistible flavors and textures—a hearty, plant-powered feast perfect any time of day.

NUTRITION

549kcal
Protein
34.7g
Fat
17.4g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1 medium red bell pepper

1 cup broccoli florets

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat the tofu dry with paper towels and cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the chickpeas and tofu with the olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.

  • 4

    Cut the red bell pepper into strips and break the broccoli into bite-sized florets. Add the vegetables to the bowl and gently mix to combine.

  • 5

    Spread the chickpeas, tofu, and vegetables in a single layer on the prepared sheet pan.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through for even crisping. The edges of the tofu and chickpeas should be golden and crispy.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutritious, hearty meal!