YOUR SOLIN GENERATED RECIPE
Creamy Roasted Chickpea & Veggie Bowl
Crispy roasted tofu and chickpeas paired with charred broccoli and peppers, finished with a velvety lemon-yogurt sauce that adds a bright tang.
INGREDIENTS
6 oz firm tofu
0.25 cup canned chickpeas
1 cup broccoli florets
0.5 cup red bell pepper
0.25 tbsp extra virgin olive oil
0.5 cup nonfat Greek yogurt
1 tsp lemon juice
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the tofu with a clean towel to remove excess moisture, then cut into 1-inch cubes.
Drain and rinse the chickpeas, patting them dry thoroughly to ensure they get crispy.
Place the tofu, chickpeas, broccoli florets, and sliced bell peppers on the baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, dried oregano, sea salt, and black pepper, tossing well to coat evenly.
Roast in the oven for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender with charred edges.
While the bowl base roasts, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.
Divide the roasted mixture into bowls and drizzle the creamy lemon-yogurt sauce over the top before serving.