Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Extra firm tofu; 0.75 cup Canned chickpeas; 1 cup Cauliflower florets; 1 cup Broccoli florets; 0.5 tbsp Hemp seeds; 0.25 tsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 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

Oven-roasted tofu and chickpeas tossed with tender cauliflower and broccoli, finished with a savory, nutty dusting of hemp seeds for a satisfying crunch.

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NUTRITION

Protein

43.7g

Fat

23.7g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Extra firm tofu

0.75 cup Canned chickpeas

1 cup Cauliflower florets

1 cup Broccoli florets

0.5 tbsp Hemp seeds

0.25 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
3
In a large bowl, combine the tofu cubes, rinsed chickpeas, cauliflower florets, and broccoli florets.
4
Drizzle the mixture with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.
5
Toss everything until evenly coated, then spread in a single layer on the prepared baking sheet.
6
Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden.
7
Remove from the oven, drizzle with fresh lemon juice, and sprinkle with hemp seeds before serving.