Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 6 oz extra firm tofu; 1 cup broccoli florets; 1 cup cauliflower florets; 2 tbsp nutritional yeast; 0.25 tsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh 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 chickpeas and tofu tossed with vibrant broccoli and cauliflower, finished with a savory dust of nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

Protein

38.4g

Fat

17.3g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

6 oz extra firm tofu

1 cup broccoli florets

1 cup cauliflower florets

2 tbsp nutritional yeast

0.25 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh 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 chickpeas and cubed tofu very dry with a clean kitchen towel to ensure maximum crispiness.
3
In a large bowl, toss the chickpeas, tofu, broccoli, and cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden.
5
Remove from the oven and immediately sprinkle with nutritional yeast while still hot.
6
Drizzle with fresh lemon juice before serving in a large bowl.