YOUR SOLIN GENERATED RECIPE
Plant-Powered Quinoa Buddha Bowl with Roasted Vegetables
A vibrant and nourishing bowl brimming with protein-packed roasted tofu, quinoa, and a rainbow of vegetables including sweet potato, broccoli, and red bell pepper. Finished with a handful of fresh spinach and a drizzle of olive oil, this bowl is as visually appealing as it is flavorful – a perfect meal to fuel your day.
INGREDIENTS
1/2 cup cooked Quinoa (92g)
1/2 cup roasted Chickpeas (82g)
1/2 medium Sweet Potato (75g)
1 cup chopped Broccoli (91g)
1/2 medium Red Bell Pepper (75g)
1 cup fresh Spinach (30g)
6 ounces Firm Tofu (170g)
1 teaspoon Olive Oil (4.5g)
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potato, red bell pepper, and broccoli into bite-sized pieces. Toss them with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, or until tender and lightly caramelized. In the final 10 minutes, add the chickpeas to the same tray to allow them to crisp up.
Meanwhile, press and cut the firm tofu into cubes. You can lightly season with salt, pepper, and any favorite spices.
Heat a non-stick skillet over medium heat and add the tofu cubes. Sauté for about 5-7 minutes until all sides are golden brown.
As the tofu cooks, prepare the quinoa as per package instructions, if not already cooked.
To assemble the Buddha bowl, layer the quinoa at the base of a bowl, then add the roasted vegetables and chickpeas. Top with tofu and fresh spinach.
Drizzle any remaining olive oil over the bowl for extra flavor. Serve warm and enjoy your plant-powered meal.