Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 3 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika

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

Sheet-pan roasted tofu and chickpeas tossed with tender broccoli and cauliflower, finished with a zesty, savory nutritional yeast dressing and crunchy hemp seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

15.0g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the tofu cubes dry with a clean towel to ensure they get crispy.
3
In a large bowl, toss the tofu, chickpeas, broccoli, and cauliflower with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden brown.
6
In a small bowl, whisk together the lemon juice and nutritional yeast with a splash of water to create a creamy dressing.
7
Transfer the roasted mixture to a bowl, drizzle with the dressing, and sprinkle with hemp seeds before serving.