Name: Roasted Vegetable Hummus Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tempeh; 1 slice Sprouted grain bread; 1.5 tbsp Hummus; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 cup Baby spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Hummus Sandwich

Oven-roasted tempeh and zucchini slices layered between sprouted grain bread with a creamy hummus spread for a satisfyingly crunchy texture.

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NUTRITION

Protein

43.1g

Fat

28.2g

Carbs

51.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1 slice Sprouted grain bread

1.5 tbsp Hummus

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Baby spinach

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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 thin strips and slice the zucchini and bell peppers into bite-sized pieces.
3
In a bowl, toss the tempeh, zucchini, and bell peppers with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through, until the tempeh is golden and veggies are tender.
5
While the vegetables roast, toast the sprouted grain bread slices until they reach your desired level of crispness.
6
Spread the hummus evenly across one side of each bread slice.
7
Layer the roasted tempeh and vegetables onto one slice of bread, top with fresh baby spinach, and close the sandwich with the remaining slice.
8
Slice the sandwich diagonally and serve immediately while the filling is warm.