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

Oven-roasted chickpeas and crispy tofu cubes tossed with tender broccoli florets and finished with a zesty, nutty sprinkle of nutritional yeast and hemp hearts.

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NUTRITION

Protein

42.6g

Fat

18.0g

Carbs

65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

6 oz extra firm tofu

1 cup broccoli florets

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 tbsp nutritional yeast

0 tbsp hemp hearts

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chickpeas and tofu cubes dry with a clean towel to ensure they get crispy in the oven.
3
In a large bowl, toss the chickpeas, tofu, 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 25-30 minutes, tossing halfway through, until the chickpeas are crunchy and the tofu is golden brown.
6
Transfer to a bowl and top with nutritional yeast, hemp hearts, and a fresh squeeze of lemon juice.