Roasted Rainbow Vegetable Buddha Bowl

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

Roasted Rainbow Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl

Enjoy a vibrant Buddha bowl packed with an array of roasted rainbow vegetables, hearty chickpeas, protein-rich tofu, and fluffy quinoa. This dish balances textures and flavors perfectly—from the tender tofu and creamy chickpeas to the sweet, caramelized roasted vegetables—all drizzled with a touch of olive oil for a light finish.

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NUTRITION

558kcal
Protein
36.6g
Fat
18.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm Tofu (~170g)

0.75 cup Chickpeas (~120g)

0.5 cup Cooked Quinoa (~92g)

0.5 cup Red Bell Pepper, chopped (~75g)

0.5 cup Zucchini, chopped (~90g)

0.5 medium Carrot, sliced (~35g)

0.25 cup Red Onion, sliced (~40g)

1 cup Baby Spinach (~30g)

0.5 tbsp Olive Oil (~7g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    In a mixing bowl, toss the tofu cubes, chickpeas, red bell pepper, zucchini, carrot, and red onion with olive oil, salt, and pepper.

  • 4

    Spread the mixture onto a baking sheet in a single layer and roast for 20-25 minutes until the vegetables are tender and the tofu is lightly golden.

  • 5

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a bowl, assemble the Buddha bowl starting with a bed of baby spinach, then add the roasted tofu and vegetables, chickpeas, and quinoa.

  • 7

    Drizzle with a little extra olive oil or a squeeze of lemon if desired, and serve warm.

Roasted Rainbow Vegetable Buddha Bowl

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

Roasted Rainbow Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl

Enjoy a vibrant Buddha bowl packed with an array of roasted rainbow vegetables, hearty chickpeas, protein-rich tofu, and fluffy quinoa. This dish balances textures and flavors perfectly—from the tender tofu and creamy chickpeas to the sweet, caramelized roasted vegetables—all drizzled with a touch of olive oil for a light finish.

NUTRITION

558kcal
Protein
36.6g
Fat
18.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm Tofu (~170g)

0.75 cup Chickpeas (~120g)

0.5 cup Cooked Quinoa (~92g)

0.5 cup Red Bell Pepper, chopped (~75g)

0.5 cup Zucchini, chopped (~90g)

0.5 medium Carrot, sliced (~35g)

0.25 cup Red Onion, sliced (~40g)

1 cup Baby Spinach (~30g)

0.5 tbsp Olive Oil (~7g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    In a mixing bowl, toss the tofu cubes, chickpeas, red bell pepper, zucchini, carrot, and red onion with olive oil, salt, and pepper.

  • 4

    Spread the mixture onto a baking sheet in a single layer and roast for 20-25 minutes until the vegetables are tender and the tofu is lightly golden.

  • 5

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a bowl, assemble the Buddha bowl starting with a bed of baby spinach, then add the roasted tofu and vegetables, chickpeas, and quinoa.

  • 7

    Drizzle with a little extra olive oil or a squeeze of lemon if desired, and serve warm.