Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 6 oz Firm tofu; 1 cup Broccoli florets; 0.5 cup Shelled edamame; 2 tbsp Nutritional yeast; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 1 tsp 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

Crispy roasted tofu and spiced chickpeas served over vibrant steamed broccoli and edamame, finished with a savory nutritional yeast dusting for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.9g

Fat

20.9g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

6 oz Firm tofu

1 cup Broccoli florets

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the chickpeas and cubed tofu dry with a clean towel to ensure maximum crispiness.
3
In a bowl, toss the chickpeas and tofu with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through.
5
While roasting, steam the broccoli florets and edamame until tender-crisp, about 5 minutes.
6
Assemble the bowl by layering the steamed greens with the roasted tofu and chickpeas.
7
Squeeze fresh lemon juice over the top and sprinkle generously with nutritional yeast before serving.