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

Enjoy a vibrant rice bowl where aromatic jasmine rice cooked in light coconut milk and infused with fresh ginger is paired with golden roasted tofu and a medley of crisp vegetables. Every bite delivers a subtle sweetness, a touch of spice, and wholesome textures that make for a satisfying and nutrient-balanced meal.

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NUTRITION

506kcal
Protein
33.3g
Fat
16.8g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Jasmine Rice (~45g)

200g Extra-Firm Tofu

1 cup chopped Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~124g)

1/4 cup Light Coconut Milk (~60g)

1 tbsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Rinse and drain the tofu, then cut into 1-inch cubes. In a bowl, gently toss tofu with half the olive oil, a pinch of salt, and pepper.

  • 3

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the tofu and vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until golden and tender, stirring halfway through.

  • 5

    While the tofu and vegetables roast, rinse the jasmine rice. In a saucepan, combine the rice, light coconut milk, grated ginger, and 1/4 cup water. Bring to a simmer over medium heat, then cover and cook for 15 minutes, or until the rice is tender and liquid is absorbed.

  • 6

    Fluff the rice with a fork and adjust seasoning if needed.

  • 7

    Assemble the bowl by layering the coconut-ginger jasmine rice, roasted tofu, and vegetables. Serve warm and enjoy.

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

Enjoy a vibrant rice bowl where aromatic jasmine rice cooked in light coconut milk and infused with fresh ginger is paired with golden roasted tofu and a medley of crisp vegetables. Every bite delivers a subtle sweetness, a touch of spice, and wholesome textures that make for a satisfying and nutrient-balanced meal.

NUTRITION

506kcal
Protein
33.3g
Fat
16.8g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Jasmine Rice (~45g)

200g Extra-Firm Tofu

1 cup chopped Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~124g)

1/4 cup Light Coconut Milk (~60g)

1 tbsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Rinse and drain the tofu, then cut into 1-inch cubes. In a bowl, gently toss tofu with half the olive oil, a pinch of salt, and pepper.

  • 3

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the tofu and vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until golden and tender, stirring halfway through.

  • 5

    While the tofu and vegetables roast, rinse the jasmine rice. In a saucepan, combine the rice, light coconut milk, grated ginger, and 1/4 cup water. Bring to a simmer over medium heat, then cover and cook for 15 minutes, or until the rice is tender and liquid is absorbed.

  • 6

    Fluff the rice with a fork and adjust seasoning if needed.

  • 7

    Assemble the bowl by layering the coconut-ginger jasmine rice, roasted tofu, and vegetables. Serve warm and enjoy.