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 and aromatic bowl featuring tender extra-firm tofu and a medley of chickpeas, edamame, and lightly roasted vegetables, all served atop fragrant jasmine rice infused with a splash of light coconut milk and fresh ginger. This dish delivers a delightful balance of textures and flavors with a tropical twist, perfect for a wholesome meal any time of day.

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NUTRITION

575kcal
Protein
34.4g
Fat
20.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Jasmine Rice (100g)

220g Extra-Firm Tofu

1/4 cup Chickpeas (40g)

1/2 cup Shelled Edamame (75g)

1/2 cup Broccoli (45g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

2 tbsp Light Coconut Milk

1/2 tsp Coconut Oil

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the tofu into cubes and toss with a little salt and pepper.

  • 3

    On the baking sheet, add the tofu, chickpeas, broccoli, red bell pepper, and carrot. Drizzle with coconut oil and sprinkle the grated ginger. Toss everything to evenly coat.

  • 4

    Roast the vegetables and tofu in the preheated oven for about 20-25 minutes, until the tofu is lightly golden and the vegetables are tender.

  • 5

    While the tofu and vegetables are roasting, prepare the jasmine rice according to package instructions. Once cooked, gently stir in the light coconut milk and a pinch of grated ginger to infuse flavor.

  • 6

    Assemble your bowl by layering the coconut-ginger jasmine rice at the base, then top with the roasted tofu and vegetables. Sprinkle the shelled edamame evenly over the bowl.

  • 7

    Finish with a fresh grind of black pepper and adjust salt as desired. Serve warm and enjoy the tropical, savory flavors.

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 and aromatic bowl featuring tender extra-firm tofu and a medley of chickpeas, edamame, and lightly roasted vegetables, all served atop fragrant jasmine rice infused with a splash of light coconut milk and fresh ginger. This dish delivers a delightful balance of textures and flavors with a tropical twist, perfect for a wholesome meal any time of day.

NUTRITION

575kcal
Protein
34.4g
Fat
20.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Jasmine Rice (100g)

220g Extra-Firm Tofu

1/4 cup Chickpeas (40g)

1/2 cup Shelled Edamame (75g)

1/2 cup Broccoli (45g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

2 tbsp Light Coconut Milk

1/2 tsp Coconut Oil

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the tofu into cubes and toss with a little salt and pepper.

  • 3

    On the baking sheet, add the tofu, chickpeas, broccoli, red bell pepper, and carrot. Drizzle with coconut oil and sprinkle the grated ginger. Toss everything to evenly coat.

  • 4

    Roast the vegetables and tofu in the preheated oven for about 20-25 minutes, until the tofu is lightly golden and the vegetables are tender.

  • 5

    While the tofu and vegetables are roasting, prepare the jasmine rice according to package instructions. Once cooked, gently stir in the light coconut milk and a pinch of grated ginger to infuse flavor.

  • 6

    Assemble your bowl by layering the coconut-ginger jasmine rice at the base, then top with the roasted tofu and vegetables. Sprinkle the shelled edamame evenly over the bowl.

  • 7

    Finish with a fresh grind of black pepper and adjust salt as desired. Serve warm and enjoy the tropical, savory flavors.