Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted tofu and chickpeas paired with charred broccoli over fluffy quinoa, finished with a creamy and zesty lemon-yogurt drizzle.

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NUTRITION

575kcal
Protein
47.0g
Fat
16.9g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup cooked quinoa

0.75 cup canned chickpeas

6 oz firm tofu

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Drain the tofu and press it firmly between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

  • 3

    Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 4

    On the prepared baking sheet, toss the tofu cubes, chickpeas, and broccoli florets with the olive oil, smoked paprika, sea salt, and black pepper.

  • 5

    Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender with charred edges.

  • 6

    While the vegetables roast, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl until the sauce is smooth and creamy.

  • 7

    Place the warm cooked quinoa in the base of a serving bowl and top with the roasted tofu, chickpeas, and broccoli.

  • 8

    Drizzle the lemon-yogurt sauce generously over the bowl and serve immediately.

Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted tofu and chickpeas paired with charred broccoli over fluffy quinoa, finished with a creamy and zesty lemon-yogurt drizzle.

NUTRITION

575kcal
Protein
47.0g
Fat
16.9g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup cooked quinoa

0.75 cup canned chickpeas

6 oz firm tofu

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Drain the tofu and press it firmly between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

  • 3

    Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 4

    On the prepared baking sheet, toss the tofu cubes, chickpeas, and broccoli florets with the olive oil, smoked paprika, sea salt, and black pepper.

  • 5

    Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender with charred edges.

  • 6

    While the vegetables roast, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl until the sauce is smooth and creamy.

  • 7

    Place the warm cooked quinoa in the base of a serving bowl and top with the roasted tofu, chickpeas, and broccoli.

  • 8

    Drizzle the lemon-yogurt sauce generously over the bowl and serve immediately.