Name: Roasted Chickpea & Veggie Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Seitan; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 2 tbsp Hemp hearts; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 1 tbsp Lemon juice; 1 tsp Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea & Veggie Buddha Bowl

Seitan and chickpeas roasted to a golden crisp with broccoli, served over fresh spinach and drizzled with a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

46.2g

Fat

26.1g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

0.5 cup Chickpeas

1 cup Broccoli florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 cup Fresh spinach

1 tbsp Lemon juice

1 tsp Tahini

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the seitan and chickpeas dry with a clean towel, then place them on the baking sheet along with the broccoli florets.
3
Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and smoked paprika, tossing until everything is evenly coated.
4
Roast for 20-25 minutes, tossing halfway through, until the seitan and chickpeas are golden and the broccoli is tender.
5
In a small bowl, whisk together the lemon juice and tahini until smooth, adding a splash of water if needed to reach a pourable consistency.
6
Place the fresh spinach in a serving bowl and top with the roasted seitan, chickpeas, and broccoli.
7
Sprinkle the hemp hearts and nutritional yeast over the bowl, then drizzle with the lemon-tahini dressing and serve immediately.