YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted chickpeas and tofu cubes tossed with charred broccoli and peppers, then finished with a creamy, zesty lemon-yogurt drizzle.
INGREDIENTS
0.5 cup Chickpeas
4 oz Extra firm tofu
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tsp Olive oil
0.75 cup Non-fat Greek yogurt
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them and the tofu cubes very dry with a clean kitchen towel to ensure they get crispy.
Place the chickpeas, tofu, broccoli florets, and sliced bell peppers on the baking sheet.
Drizzle with olive oil and sprinkle with smoked paprika, sea salt, black pepper, and half of the garlic powder.
Toss everything until evenly coated and spread into a single layer.
Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining garlic powder until smooth.
Transfer the roasted mixture to a bowl and drizzle generously with the zesty yogurt sauce before serving.