Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tempeh; 0.25 cup Chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 0 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 2 tbsp Non-fat Greek yogurt; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Sheet-pan roasted tempeh and chickpeas tossed with tender broccoli and cauliflower, finished with a zesty, creamy lemon-yogurt drizzle for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.1g

Fat

21.6g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

2 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the tempeh into 1-inch cubes and rinse the canned chickpeas, patting them dry with a towel to ensure they get crispy.
3
In a large bowl, toss the tempeh, chickpeas, broccoli, and cauliflower with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden.
5
While the bowl base roasts, whisk together the Greek yogurt and lemon juice in a small ramekin until smooth.
6
Transfer the roasted vegetable and protein mix to a serving bowl and finish with the bright lemon-yogurt drizzle.