Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup cooked chickpeas; 6 oz extra firm tofu; 1 cup broccoli florets; 2 tbsp nutritional yeast; 0.5 tbsp pumpkin seeds; 0.25 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; 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 tofu cubes tossed with vibrant broccoli florets and savory nutritional yeast for a satisfying, protein-packed bowl with a delightful crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.5g

Fat

20.2g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup cooked chickpeas

6 oz extra firm tofu

1 cup broccoli florets

2 tbsp nutritional yeast

0.5 tbsp pumpkin seeds

0.25 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

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pre-heat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
3
Rinse and pat the chickpeas dry with a clean towel to ensure they get crispy.
4
In a large bowl, toss tofu, chickpeas, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper.
5
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through.
6
Remove from the oven and immediately sprinkle with nutritional yeast and pumpkin seeds while still hot.
7
Drizzle with fresh lemon juice and serve warm in a bowl.