Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

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

Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

Experience a tropical twist on a hearty bowl by mixing fragrant jasmine rice infused with light coconut milk and fresh ginger with perfectly roasted vegetables, tender tofu, vibrant edamame, and a burst of chickpeas. This dish strikes a balance between aromatic spices and wholesome ingredients, delivering a burst of flavors while supporting your nutritional needs.

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NUTRITION

546kcal
Protein
31.7g
Fat
18.6g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Jasmine Rice

150 grams Firm Tofu

1/2 cup Shelled Edamame

1/4 cup Chickpeas (drained)

1 cup Assorted Roasted Vegetables

2 tbsp Light Coconut Milk

1 tsp Fresh Ginger (minced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your chopped assorted vegetables with 1 tsp olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the jasmine rice according to package instructions. Once cooked, fluff the rice and keep warm.

  • 3

    Drain the tofu and cut it into bite-sized cubes. Optionally, you can lightly pan-sear the tofu in a non-stick skillet for 3-4 minutes on each side until lightly golden to enhance its texture.

  • 4

    If using frozen edamame, steam them until heated through. Rinse chickpeas if canned.

  • 5

    In a small bowl, whisk together the light coconut milk and minced ginger to create a fragrant dressing.

  • 6

    Assemble your bowl by layering the jasmine rice as the base, then add the tofu, edamame, chickpeas, and roasted vegetables. Drizzle the coconut-ginger dressing over the top immediately before serving.

Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

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

Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Jasmine Rice Bowl with Roasted Vegetables

Experience a tropical twist on a hearty bowl by mixing fragrant jasmine rice infused with light coconut milk and fresh ginger with perfectly roasted vegetables, tender tofu, vibrant edamame, and a burst of chickpeas. This dish strikes a balance between aromatic spices and wholesome ingredients, delivering a burst of flavors while supporting your nutritional needs.

NUTRITION

546kcal
Protein
31.7g
Fat
18.6g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Jasmine Rice

150 grams Firm Tofu

1/2 cup Shelled Edamame

1/4 cup Chickpeas (drained)

1 cup Assorted Roasted Vegetables

2 tbsp Light Coconut Milk

1 tsp Fresh Ginger (minced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your chopped assorted vegetables with 1 tsp olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the jasmine rice according to package instructions. Once cooked, fluff the rice and keep warm.

  • 3

    Drain the tofu and cut it into bite-sized cubes. Optionally, you can lightly pan-sear the tofu in a non-stick skillet for 3-4 minutes on each side until lightly golden to enhance its texture.

  • 4

    If using frozen edamame, steam them until heated through. Rinse chickpeas if canned.

  • 5

    In a small bowl, whisk together the light coconut milk and minced ginger to create a fragrant dressing.

  • 6

    Assemble your bowl by layering the jasmine rice as the base, then add the tofu, edamame, chickpeas, and roasted vegetables. Drizzle the coconut-ginger dressing over the top immediately before serving.