Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Extra firm tofu; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 3 tbsp Nutritional yeast; 0.5 tbsp Hemp hearts; 1 tbsp Lemon juice; 1.5 tbsp Water; 1 tsp Dijon mustard

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 tofu and crispy chickpeas tossed with tender broccoli florets and finished with a zesty, savory nutritional yeast dressing.

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NUTRITION

Protein

36.1g

Fat

15.6g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

1 tbsp Lemon juice

1.5 tbsp Water

1 tsp Dijon mustard

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
3
Arrange the tofu cubes, canned chickpeas, and broccoli florets on the prepared baking sheet.
4
Drizzle with extra virgin olive oil and season evenly with sea salt, black pepper, and garlic powder.
5
Roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crispy.
6
In a small bowl, whisk together the nutritional yeast, lemon juice, water, and Dijon mustard to create a creamy dressing.
7
Divide the roasted mixture into bowls, drizzle with the zesty dressing, and garnish with hemp hearts.