Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 6 oz firm tofu; 1 cup broccoli florets; 1 cup fresh spinach; 2 tbsp nutritional yeast; 0 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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 broccoli and savory nutritional yeast for a protein-packed bowl with a satisfyingly crispy texture.

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NUTRITION

Protein

42.6g

Fat

17.1g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

6 oz firm tofu

1 cup broccoli florets

1 cup fresh spinach

2 tbsp nutritional yeast

0 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
3
In a large bowl, toss the tofu, chickpeas, and broccoli with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast for 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crunchy.
6
Remove from the oven and immediately toss with the nutritional yeast while still hot.
7
Place fresh spinach in a serving bowl and top with the roasted vegetable and protein mixture.
8
Drizzle with fresh lemon juice before serving.