Roasted Tempeh and Chickpea Vegetable Sheet Pan

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

Roasted Tempeh and Chickpea Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh and Chickpea Vegetable Sheet Pan

Sheet-pan roasted tempeh, chickpeas, and broccoli seasoned with smoked paprika and garlic, featuring golden cubes with perfectly crispy edges.

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NUTRITION

516kcal
Protein
42.7g
Fat
23.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1/3 cup Chickpeas

1 cup Broccoli florets

1/2 cup Red Bell Pepper

1/2 teaspoon Avocado Oil

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and place them in a large mixing bowl.

  • 3

    Add the rinsed chickpeas, broccoli florets, and sliced bell pepper to the bowl with the tempeh.

  • 4

    Drizzle with avocado oil and lemon juice, then sprinkle with garlic powder, smoked paprika, salt, and black pepper.

  • 5

    Toss everything together until evenly coated in the spices and oil.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded.

  • 7

    Roast for 20-25 minutes, tossing halfway through, until the tempeh is golden and the broccoli edges are slightly charred.

  • 8

    Remove from the oven and immediately sprinkle with nutritional yeast for a cheesy, savory finish.

Roasted Tempeh and Chickpea Vegetable Sheet Pan

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

Roasted Tempeh and Chickpea Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh and Chickpea Vegetable Sheet Pan

Sheet-pan roasted tempeh, chickpeas, and broccoli seasoned with smoked paprika and garlic, featuring golden cubes with perfectly crispy edges.

NUTRITION

516kcal
Protein
42.7g
Fat
23.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1/3 cup Chickpeas

1 cup Broccoli florets

1/2 cup Red Bell Pepper

1/2 teaspoon Avocado Oil

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and place them in a large mixing bowl.

  • 3

    Add the rinsed chickpeas, broccoli florets, and sliced bell pepper to the bowl with the tempeh.

  • 4

    Drizzle with avocado oil and lemon juice, then sprinkle with garlic powder, smoked paprika, salt, and black pepper.

  • 5

    Toss everything together until evenly coated in the spices and oil.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded.

  • 7

    Roast for 20-25 minutes, tossing halfway through, until the tempeh is golden and the broccoli edges are slightly charred.

  • 8

    Remove from the oven and immediately sprinkle with nutritional yeast for a cheesy, savory finish.