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 bowl featuring aromatic jasmine rice infused with light coconut milk and ginger, paired with perfectly roasted vegetables and a protein-packed mix of extra firm tofu, edamame, and a touch of chickpeas for added texture. This dish offers a beautiful balance of tropical flavor, savory roasted notes, and satisfying protein to fuel your day.

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NUTRITION

619kcal
Protein
36.1g
Fat
24.9g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Jasmine Rice (≈60g)

1/4 cup Light Coconut Milk (≈60g)

200g Extra Firm Tofu

100g Shelled Edamame

50g Roasted Chickpeas

100g Mixed Roasted Vegetables (Broccoli & Carrots)

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the mixed vegetables with a drizzle of coconut oil, a pinch of salt, and the grated ginger. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the jasmine rice. Combine rinsed jasmine rice with water as per package instructions. Once cooked, stir in the light coconut milk to infuse a subtle tropical flavor.

  • 3

    Press the tofu gently to remove excess moisture and cut it into cubes. For extra flavor, you may lightly season with salt and pepper.

  • 4

    In a non-stick skillet over medium heat, add a tiny drizzle of coconut oil and sauté the tofu cubes until they are golden on all sides. Optionally, add a sprinkle of ginger for extra aroma.

  • 5

    Meanwhile, if not pre-roasted, gently heat the shelled edamame and chickpeas in a small pan or microwave until warm.

  • 6

    Assemble the bowl by layering the coconut-infused jasmine rice at the base, then top with the sautéed tofu, warm edamame, chickpeas, and roasted vegetables. Garnish with a light drizzle of any remaining coconut milk or a sprinkle of fresh ginger if desired.

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 bowl featuring aromatic jasmine rice infused with light coconut milk and ginger, paired with perfectly roasted vegetables and a protein-packed mix of extra firm tofu, edamame, and a touch of chickpeas for added texture. This dish offers a beautiful balance of tropical flavor, savory roasted notes, and satisfying protein to fuel your day.

NUTRITION

619kcal
Protein
36.1g
Fat
24.9g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Jasmine Rice (≈60g)

1/4 cup Light Coconut Milk (≈60g)

200g Extra Firm Tofu

100g Shelled Edamame

50g Roasted Chickpeas

100g Mixed Roasted Vegetables (Broccoli & Carrots)

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the mixed vegetables with a drizzle of coconut oil, a pinch of salt, and the grated ginger. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the jasmine rice. Combine rinsed jasmine rice with water as per package instructions. Once cooked, stir in the light coconut milk to infuse a subtle tropical flavor.

  • 3

    Press the tofu gently to remove excess moisture and cut it into cubes. For extra flavor, you may lightly season with salt and pepper.

  • 4

    In a non-stick skillet over medium heat, add a tiny drizzle of coconut oil and sauté the tofu cubes until they are golden on all sides. Optionally, add a sprinkle of ginger for extra aroma.

  • 5

    Meanwhile, if not pre-roasted, gently heat the shelled edamame and chickpeas in a small pan or microwave until warm.

  • 6

    Assemble the bowl by layering the coconut-infused jasmine rice at the base, then top with the sautéed tofu, warm edamame, chickpeas, and roasted vegetables. Garnish with a light drizzle of any remaining coconut milk or a sprinkle of fresh ginger if desired.