Name: Roasted Vegetable and Hummus Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Tempeh; 1 slice Sprouted grain bread; 2 tbsp Hummus; 0.25 cup Chickpeas; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Hemp seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Tamari; 0.5 cup Baby spinach

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 Hummus Sandwich

Crispy roasted tempeh and vibrant vegetables layered between toasted sprouted grain bread with a creamy hummus spread and nutty hemp seeds.

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NUTRITION

Protein

40.5g

Fat

26.2g

Carbs

55.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Tempeh

1 slice Sprouted grain bread

2 tbsp Hummus

0.25 cup Chickpeas

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Tamari

0.5 cup Baby spinach

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the tempeh strips, sliced bell peppers, zucchini, and chickpeas with tamari, sea salt, and black pepper.
3
Arrange the mixture in a single layer and roast for 18 minutes until the vegetables are tender and the tempeh is golden.
4
Toast the sprouted grain bread slices until they are crisp and warm.
5
Spread the hummus evenly across both slices of the toasted bread.
6
Layer the baby spinach on one slice, then pile on the roasted vegetables, tempeh, and chickpeas.
7
Sprinkle the hemp seeds over the top and close the sandwich with the remaining bread slice.