Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh; 0.5 cup Chickpeas; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 2 tbsp Nutritional yeast; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Lemon juice; 1 cup Baby spinach

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

Oven-roasted tempeh and chickpeas tossed with vibrant broccoli and peppers, served over a bed of fresh spinach with a savory nutritional yeast dusting.

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NUTRITION

Protein

42.0g

Fat

19.9g

Carbs

58.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

1 cup Baby spinach

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Slice the tempeh into half-inch cubes and rinse the chickpeas thoroughly, patting them very dry with a clean kitchen towel to ensure they crisp up.
3
Place the tempeh, chickpeas, broccoli florets, and diced red bell pepper onto the prepared baking sheet.
4
Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder, tossing until everything is evenly coated.
5
Roast in the center of the oven for 20 to 25 minutes, giving the pan a good shake halfway through, until the chickpeas are golden and the vegetables are tender.
6
Divide the fresh baby spinach between serving bowls and pile the warm roasted vegetable and protein mixture on top.
7
Finish each bowl with a bright squeeze of fresh lemon juice and a generous dusting of nutritional yeast before serving warm.