Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

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

Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

Savor the harmonious balance of sweet roasted potato, crisp broccoli, hearty chickpeas, and savory marinated tofu, all elevated by a hint of zesty lemon and aromatic spices. This dish delivers a satisfying crunch and a deep flavor profile that's perfect for any meal of the day.

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NUTRITION

606kcal
Protein
32.6g
Fat
29g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Broccoli (91g)

0.5 cup Chickpeas (82g, canned, drained)

6 ounces Extra-Firm Tofu (170g)

1 tbsp Olive Oil

1 tbsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes and cut the broccoli into florets. Drain and rinse chickpeas.

  • 3

    Press the tofu lightly with paper towels to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine sweet potato, broccoli, chickpeas, and tofu. Drizzle with olive oil and lemon juice.

  • 5

    Sprinkle garlic powder, paprika, salt, and pepper over the mixture. Toss everything gently to evenly coat.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 25-30 minutes, stirring halfway, until the sweet potato is tender, broccoli is slightly crispy, chickpeas are crunchy, and tofu is golden.

  • 8

    Remove from oven and sprinkle hemp seeds on top before serving.

Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

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

Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Broccoli with Crispy Chickpeas and Marinated Tofu

Savor the harmonious balance of sweet roasted potato, crisp broccoli, hearty chickpeas, and savory marinated tofu, all elevated by a hint of zesty lemon and aromatic spices. This dish delivers a satisfying crunch and a deep flavor profile that's perfect for any meal of the day.

NUTRITION

606kcal
Protein
32.6g
Fat
29g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Broccoli (91g)

0.5 cup Chickpeas (82g, canned, drained)

6 ounces Extra-Firm Tofu (170g)

1 tbsp Olive Oil

1 tbsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes and cut the broccoli into florets. Drain and rinse chickpeas.

  • 3

    Press the tofu lightly with paper towels to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine sweet potato, broccoli, chickpeas, and tofu. Drizzle with olive oil and lemon juice.

  • 5

    Sprinkle garlic powder, paprika, salt, and pepper over the mixture. Toss everything gently to evenly coat.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 25-30 minutes, stirring halfway, until the sweet potato is tender, broccoli is slightly crispy, chickpeas are crunchy, and tofu is golden.

  • 8

    Remove from oven and sprinkle hemp seeds on top before serving.