Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 1 cup Chickpeas; 1 cup Broccoli florets; 0.5 cup Non-fat Greek yogurt; 2 tbsp Nutritional yeast; 0.5 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika

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 tofu and chickpeas paired with charred broccoli florets and finished with a creamy lemon-yogurt drizzle for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.3g

Fat

16.3g

Carbs

67.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

1 cup Chickpeas

1 cup Broccoli florets

0.5 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the firm tofu between paper towels to remove excess moisture and cut into one-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, nutritional yeast, sea salt, black pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast for 25 minutes, tossing halfway through, until the chickpeas are crispy and the tofu is golden brown.
6
While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth and pourable.
7
Transfer the roasted vegetable and protein mixture to a bowl and drizzle with the creamy lemon-yogurt sauce before serving.