Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Tempeh; 0.5 cup Chickpeas; 1 cup Broccoli; 1 cup Kale; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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

Sheet-pan roasted tempeh and chickpeas tossed with tender broccoli and massaged kale, finished with a savory dusting of nutritional yeast and hemp seeds.

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NUTRITION

Protein

36.8g

Fat

18.7g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

0.5 cup Chickpeas

1 cup Broccoli

1 cup Kale

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the tempeh into bite-sized cubes and place them on the sheet with the chickpeas and broccoli.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast for 20 to 25 minutes until the tempeh is golden-brown and the vegetables are tender.
5
While roasting, place the chopped kale in a large bowl with lemon juice and massage with your hands until softened.
6
Add the roasted ingredients to the kale bowl and toss well to combine.
7
Top the bowl with nutritional yeast and hemp seeds before serving warm.