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

A vibrant bowl featuring a mix of roasted vegetables, protein-packed chickpeas, firm tofu, and edamame served over fluffy quinoa. This bowl is drizzled with a light tahini-lemon dressing for a harmonious blend of flavors and textures – crispy, creamy, and refreshingly bright.

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NUTRITION

654kcal
Protein
39.3g
Fat
26.4g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (rinsed)

1/2 cup cooked quinoa

150g firm tofu

1/2 cup shelled edamame

1/2 cup diced red bell pepper

1 medium carrot

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Cube the firm tofu and toss gently with 1 tsp of olive oil and a pinch of salt. Spread on a baking sheet lined with parchment paper.

  • 3

    Chop the red bell pepper, carrot (cut into thin rounds or matchsticks), zucchini, and red onion. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the tofu and vegetables in the oven. Roast for about 20-25 minutes, turning halfway through, until the tofu is slightly golden and vegetables are tender.

  • 5

    While roasting, prepare the base by mixing 1/2 cup cooked quinoa, 1/2 cup chickpeas, and 1/2 cup shelled edamame in a large bowl.

  • 6

    Once the tofu and vegetables are roasted, gently fold them into the bowl with quinoa and legumes.

  • 7

    For the dressing, whisk together 1 tbsp tahini and 1 tbsp lemon juice with a splash of water until smooth and drizzlable. Season with a pinch of salt if desired.

  • 8

    Drizzle the dressing over the Buddha bowl, toss gently to combine, 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

A vibrant bowl featuring a mix of roasted vegetables, protein-packed chickpeas, firm tofu, and edamame served over fluffy quinoa. This bowl is drizzled with a light tahini-lemon dressing for a harmonious blend of flavors and textures – crispy, creamy, and refreshingly bright.

NUTRITION

654kcal
Protein
39.3g
Fat
26.4g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (rinsed)

1/2 cup cooked quinoa

150g firm tofu

1/2 cup shelled edamame

1/2 cup diced red bell pepper

1 medium carrot

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

  • 1

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

  • 2

    Cube the firm tofu and toss gently with 1 tsp of olive oil and a pinch of salt. Spread on a baking sheet lined with parchment paper.

  • 3

    Chop the red bell pepper, carrot (cut into thin rounds or matchsticks), zucchini, and red onion. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the tofu and vegetables in the oven. Roast for about 20-25 minutes, turning halfway through, until the tofu is slightly golden and vegetables are tender.

  • 5

    While roasting, prepare the base by mixing 1/2 cup cooked quinoa, 1/2 cup chickpeas, and 1/2 cup shelled edamame in a large bowl.

  • 6

    Once the tofu and vegetables are roasted, gently fold them into the bowl with quinoa and legumes.

  • 7

    For the dressing, whisk together 1 tbsp tahini and 1 tbsp lemon juice with a splash of water until smooth and drizzlable. Season with a pinch of salt if desired.

  • 8

    Drizzle the dressing over the Buddha bowl, toss gently to combine, and serve warm.