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 cooked chickpeas; 6 oz firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 1 cup kale; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tamari

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

Sheet-pan roasted chickpeas and firm tofu tossed with vibrant broccoli florets and served over a bed of massaged kale for a satisfyingly crunchy texture.

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NUTRITION

Protein

49.5g

Fat

16.9g

Carbs

60.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

6 oz firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 cup kale

2 tbsp nutritional yeast

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tamari

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press tofu to remove excess moisture and cut into small cubes.
3
In a bowl, toss tofu and chickpeas with tamari, garlic powder, onion powder, salt, and pepper.
4
Spread the tofu, chickpeas, and broccoli florets on the baking sheet.
5
Roast for 20-25 minutes until the tofu is golden and the broccoli is tender-crisp.
6
While roasting, massage kale with lemon juice in a large bowl until softened.
7
Steam edamame until bright green and tender.
8
Assemble the bowl by layering the kale, roasted mixture, and edamame, then sprinkle with nutritional yeast.