YOUR SOLIN GENERATED RECIPE
Roasted Rainbow Vegetable Buddha Bowl
A vibrant, nourishing bowl featuring a hearty base of fluffy quinoa, crispy roasted rainbow vegetables, protein-packed tofu and edamame, all drizzled with a zesty tahini lemon dressing. Enjoy the crunch and natural sweetness of roasted peppers, carrots, and zucchini, perfectly balanced with creamy tofu and bright, nutty flavor from the dressing.
INGREDIENTS
½ cup cooked quinoa
200g firm tofu, cubed
¾ cup shelled edamame
½ cup red bell pepper, sliced
½ cup yellow bell pepper, sliced
½ cup zucchini, sliced
1 medium carrot, sliced
1 tbsp tahini
1 tbsp lemon juice
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Prepare the tofu by pressing excess moisture, then cube it. Toss tofu with a drizzle of olive oil, salt, and pepper.
On a baking sheet, spread out the cubed tofu alongside sliced red and yellow bell peppers, zucchini, and carrot. Drizzle with a little olive oil and season lightly with salt and pepper.
Roast the tofu and vegetables in the oven for about 20-25 minutes, stirring halfway through, until edges are slightly crisp and vegetables are tender.
While roasting, prepare the quinoa as per package instructions if not already cooked, and warm the shelled edamame if desired.
In a small bowl, mix tahini with lemon juice. Adjust with a pinch of salt and if necessary a splash of water to thin out the dressing.
Assemble the buddha bowl by layering the quinoa as the base, then arrange the roasted tofu and vegetables, and edamame on top.
Drizzle the tahini lemon dressing over the bowl. Enjoy warm!