YOUR SOLIN GENERATED RECIPE
Crunchy Roasted Chickpea and Vegetable Power Bowl with Sunflower Seeds
Oven-roasted tofu and chickpeas tossed with massaged kale and bell peppers, finished with toasted sunflower seeds and a slice of tangy sourdough.
INGREDIENTS
230g Extra Firm Tofu
50g Canned Chickpeas
67g Fresh Kale
50g Red Bell Pepper
8g Sunflower Seeds
20g Sourdough Bread
15g Nutritional Yeast
15g Lemon Juice
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess moisture and then cut into small cubes.
Toss the tofu cubes and chickpeas with nutritional yeast and a pinch of salt in a bowl until evenly coated.
Spread the mixture on a baking sheet and roast at 400 degrees Fahrenheit for 20 to 25 minutes until the chickpeas are crunchy and tofu is golden.
Massage the chopped kale with lemon juice in a large bowl until the leaves become tender and dark green.
Add the chopped red bell pepper to the kale and toss to combine.
Top the vegetable base with the roasted tofu and chickpea mixture.
Sprinkle with sunflower seeds and serve alongside a toasted slice of sourdough bread.