Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Cooked chickpeas; 8 oz Extra-firm tofu; 1 cup Broccoli florets; 3 tbsp Nutritional yeast; 0.25 tbsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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

Roasted tofu and chickpeas tossed with tender broccoli florets, finished with a savory nutritional yeast coating for a satisfyingly nutty crunch.

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NUTRITION

Protein

48.5g

Fat

22.8g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Cooked chickpeas

8 oz Extra-firm tofu

1 cup Broccoli florets

3 tbsp Nutritional yeast

0.25 tbsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Onion 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 baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu, chickpeas, and broccoli with olive oil, garlic powder, onion powder, salt, and pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through.
5
Remove from the oven, sprinkle with nutritional yeast, and toss to coat while still hot.
6
Drizzle with fresh lemon juice before serving.