YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted chickpeas and crispy tofu cubes tossed with vibrant vegetables and drizzled with a creamy, zesty lemon-yogurt sauce for a satisfying crunch.
INGREDIENTS
0.75 cup chickpeas
4 oz firm tofu
1 cup broccoli florets
0.5 cup red bell pepper
0 tsp olive oil
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup nonfat Greek yogurt
1 tbsp lemon juice
1 clove garlic
0.5 oz feta cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Pat the chickpeas and cubed tofu very dry with a clean towel to ensure they achieve a crispy texture during roasting.
In a large mixing bowl, toss the chickpeas, tofu, broccoli, and bell pepper with olive oil, cumin, paprika, salt, and pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through.
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth and creamy.
Divide the roasted vegetable and protein mixture into bowls, drizzle with the garlic-lemon yogurt sauce, and top with crumbled feta cheese.