Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

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

Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

Enjoy a hearty and vibrant bowl featuring tender roasted mixed vegetables, creamy chickpeas, and savory tempeh, all brought together with a zesty lemon-herb dressing and a hint of tangy feta. This bowl is both satisfying and balanced, perfect for energizing your day.

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NUTRITION

571kcal
Protein
32.2g
Fat
19.9g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

1/2 cup Chickpeas

1/3 cup Cooked Quinoa

1.5 cups Roasted Mixed Vegetables

1 cup Baby Spinach

1/8 cup Feta Cheese

1 tsp Olive Oil

Lemon Juice & Fresh Herbs

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PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes. Marinate briefly with a little lemon juice, herbs, salt, and pepper.

  • 2

    Preheat your oven to 400°F. Toss chopped bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 3

    In a non-stick skillet, lightly sauté the marinated tempeh until golden brown on all sides.

  • 4

    Combine cooked quinoa, chickpeas, roasted vegetables, and baby spinach in a bowl.

  • 5

    Prepare the lemon-herb dressing by whisking together lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 6

    Drizzle the dressing over the bowl and gently toss to combine. Top with crumbled feta cheese.

  • 7

    Serve warm and enjoy this nutrient-packed, flavorful bowl.

Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

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

Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl with Lemon-Herb Dressing

Enjoy a hearty and vibrant bowl featuring tender roasted mixed vegetables, creamy chickpeas, and savory tempeh, all brought together with a zesty lemon-herb dressing and a hint of tangy feta. This bowl is both satisfying and balanced, perfect for energizing your day.

NUTRITION

571kcal
Protein
32.2g
Fat
19.9g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

1/2 cup Chickpeas

1/3 cup Cooked Quinoa

1.5 cups Roasted Mixed Vegetables

1 cup Baby Spinach

1/8 cup Feta Cheese

1 tsp Olive Oil

Lemon Juice & Fresh Herbs

PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes. Marinate briefly with a little lemon juice, herbs, salt, and pepper.

  • 2

    Preheat your oven to 400°F. Toss chopped bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 3

    In a non-stick skillet, lightly sauté the marinated tempeh until golden brown on all sides.

  • 4

    Combine cooked quinoa, chickpeas, roasted vegetables, and baby spinach in a bowl.

  • 5

    Prepare the lemon-herb dressing by whisking together lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 6

    Drizzle the dressing over the bowl and gently toss to combine. Top with crumbled feta cheese.

  • 7

    Serve warm and enjoy this nutrient-packed, flavorful bowl.