YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Oven-roasted tofu and chickpeas tossed with vibrant vegetables and fluffy quinoa, finished with a creamy, protein-packed lemon yogurt drizzle.
INGREDIENTS
4 oz Extra firm tofu
0.5 cup Chickpeas
0.5 cup Cooked quinoa
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Nonfat plain Greek yogurt
0.5 tbsp Hemp hearts
1 tbsp Lemon juice
0.5 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
Pat the chickpeas dry with a clean kitchen towel to ensure they get crispy in the oven.
In a large bowl, toss the tofu, chickpeas, broccoli, and peppers with olive oil, garlic powder, paprika, salt, and pepper.
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through.
While the vegetables roast, whisk the Greek yogurt and lemon juice in a small bowl until smooth and pourable.
Divide the cooked quinoa into bowls, top with the roasted vegetable-protein medley, drizzle with the yogurt sauce, and finish with hemp hearts.