Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup chickpeas; 8 oz extra firm tofu; 1 cup broccoli florets; 1 cup cauliflower florets; 1 tbsp hemp hearts; 1 tbsp nutritional yeast; 0.25 tsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Roasted Vegetable and Chickpea Power Bowl

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 Power Bowl

Golden roasted chickpeas and tofu are tossed with charred broccoli and cauliflower florets before being finished with a zesty lemon squeeze and nutty hemp hearts.

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NUTRITION

Protein

42.2g

Fat

24.9g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup chickpeas

8 oz extra firm tofu

1 cup broccoli florets

1 cup cauliflower florets

1 tbsp hemp hearts

1 tbsp nutritional yeast

0.25 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the tofu and chickpeas very dry with a clean kitchen towel to ensure they get crispy during roasting.
3
In a large bowl, toss the tofu, chickpeas, broccoli, and cauliflower with olive oil, smoked paprika, garlic powder, salt, and pepper.
4
Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for even browning.
5
Roast for 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas have a slight crunch.
6
Transfer the roasted mixture to a serving bowl and sprinkle with nutritional yeast and hemp hearts.
7
Drizzle with fresh lemon juice and serve immediately.