Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

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

Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

Enjoy a vibrant bowl featuring crispy baked tofu, roasted chickpeas, and tender edamame atop a bed of fluffy cauliflower rice. Drizzled with a zesty ginger-tahini sauce infused with fresh garlic and lemon juice, each bite delivers a balanced mix of crunch, creaminess, and a hint of spice, making it a wholesome and satisfying meal.

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NUTRITION

513kcal
Protein
32.9g
Fat
24.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

100g Firm Tofu

1/3 cup Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1 tbsp Tahini (15g)

1 tsp Grated Fresh Ginger

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for 10-15 minutes to remove excess water, then cut into bite-sized cubes. Toss the tofu with a bit of olive oil, salt, and pepper.

  • 3

    Arrange tofu cubes and drained chickpeas on a baking sheet. Bake for 20-25 minutes until the tofu is crispy and the chickpeas are lightly roasted, stirring halfway through.

  • 4

    Meanwhile, heat a non-stick pan over medium heat. Add the cauliflower rice and a drizzle of olive oil, cooking for about 5-7 minutes until it starts to develop a light golden crisp. Season lightly with salt and pepper.

  • 5

    Prepare the ginger-tahini sauce by whisking together tahini, grated ginger, lemon juice, minced garlic, and a tablespoon of water to reach desired consistency. Adjust salt and pepper to taste.

  • 6

    Steam or microwave the shelled edamame for about 3-4 minutes until warm.

  • 7

    Assemble your Buddha bowl by layering the crispy cauliflower rice, baked tofu, roasted chickpeas, and warm edamame. Drizzle generously with the ginger-tahini sauce.

  • 8

    Finish with an extra sprinkle of salt and freshly ground pepper if desired, and serve immediately.

Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

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

Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Buddha Bowl with Ginger-Tahini Sauce

Enjoy a vibrant bowl featuring crispy baked tofu, roasted chickpeas, and tender edamame atop a bed of fluffy cauliflower rice. Drizzled with a zesty ginger-tahini sauce infused with fresh garlic and lemon juice, each bite delivers a balanced mix of crunch, creaminess, and a hint of spice, making it a wholesome and satisfying meal.

NUTRITION

513kcal
Protein
32.9g
Fat
24.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

100g Firm Tofu

1/3 cup Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1 tbsp Tahini (15g)

1 tsp Grated Fresh Ginger

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for 10-15 minutes to remove excess water, then cut into bite-sized cubes. Toss the tofu with a bit of olive oil, salt, and pepper.

  • 3

    Arrange tofu cubes and drained chickpeas on a baking sheet. Bake for 20-25 minutes until the tofu is crispy and the chickpeas are lightly roasted, stirring halfway through.

  • 4

    Meanwhile, heat a non-stick pan over medium heat. Add the cauliflower rice and a drizzle of olive oil, cooking for about 5-7 minutes until it starts to develop a light golden crisp. Season lightly with salt and pepper.

  • 5

    Prepare the ginger-tahini sauce by whisking together tahini, grated ginger, lemon juice, minced garlic, and a tablespoon of water to reach desired consistency. Adjust salt and pepper to taste.

  • 6

    Steam or microwave the shelled edamame for about 3-4 minutes until warm.

  • 7

    Assemble your Buddha bowl by layering the crispy cauliflower rice, baked tofu, roasted chickpeas, and warm edamame. Drizzle generously with the ginger-tahini sauce.

  • 8

    Finish with an extra sprinkle of salt and freshly ground pepper if desired, and serve immediately.