YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Crispy roasted chickpeas and tofu tossed with charred broccoli and peppers, finished with a creamy, zesty lemon-yogurt drizzle.
INGREDIENTS
0.5 cup Chickpeas
4 oz Extra firm tofu
1 cup Broccoli florets
1 cup Red bell pepper
0.25 tsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Nonfat Greek yogurt
1 tsp Lemon juice
0.5 tbsp Hemp hearts
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu with a clean kitchen towel or paper towels to remove as much moisture as possible, then cut it into bite-sized cubes.
In a large mixing bowl, combine the rinsed chickpeas, tofu cubes, broccoli florets, and sliced red bell pepper.
Drizzle the olive oil over the mixture and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.
Spread the vegetables and tofu in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until the broccoli is charred at the edges and the tofu is golden.
While the bowl components roast, whisk together the nonfat Greek yogurt and lemon juice in a small bowl until the dressing is smooth and pourable.
Divide the roasted vegetable and protein mixture into serving bowls, drizzle generously with the lemon-yogurt sauce, and garnish with hemp hearts for a final crunch.