Honey-Glazed Roasted Carrot and Quinoa Bowl

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

Honey-Glazed Roasted Carrot and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot and Quinoa Bowl

A vibrant bowl featuring a delightful mix of roasted carrot with a light honey glaze, protein-packed tofu and chickpeas, and a burst of flavor from steamed edamame, all served atop a bed of fluffy quinoa. This bowl marries savory and sweet elements for a nourishing and satisfying meal perfect for any time of day.

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NUTRITION

567kcal
Protein
31.6g
Fat
16.6g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

100 g Extra Firm Tofu

3/4 cup Roasted Chickpeas

1 medium Carrot, roasted

1/2 cup Shelled Edamame

1 tsp Honey

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the carrot (cut into sticks or rounds) with olive oil and a light drizzle of honey. Roast on a baking sheet for about 20-25 minutes until tender and caramelized.

  • 2

    While the carrots roast, prepare the quinoa according to package instructions if not already cooked.

  • 3

    Drain the extra firm tofu and press it for 10 minutes. Cut into cubes, and lightly sauté in a non-stick pan until golden on all sides.

  • 4

    Rinse and drain the chickpeas. For extra crunch, consider roasting them separately for 10 minutes if desired, or use them as is for a softer texture.

  • 5

    Steam the shelled edamame until just tender.

  • 6

    Assemble the bowl by layering the cooked quinoa as a base. Top with the sautéed tofu, chickpeas, roasted carrots, and steamed edamame.

  • 7

    Drizzle an extra drop of honey over the roasted carrots if extra sweetness is desired, and serve warm.

Honey-Glazed Roasted Carrot and Quinoa Bowl

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

Honey-Glazed Roasted Carrot and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot and Quinoa Bowl

A vibrant bowl featuring a delightful mix of roasted carrot with a light honey glaze, protein-packed tofu and chickpeas, and a burst of flavor from steamed edamame, all served atop a bed of fluffy quinoa. This bowl marries savory and sweet elements for a nourishing and satisfying meal perfect for any time of day.

NUTRITION

567kcal
Protein
31.6g
Fat
16.6g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

100 g Extra Firm Tofu

3/4 cup Roasted Chickpeas

1 medium Carrot, roasted

1/2 cup Shelled Edamame

1 tsp Honey

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the carrot (cut into sticks or rounds) with olive oil and a light drizzle of honey. Roast on a baking sheet for about 20-25 minutes until tender and caramelized.

  • 2

    While the carrots roast, prepare the quinoa according to package instructions if not already cooked.

  • 3

    Drain the extra firm tofu and press it for 10 minutes. Cut into cubes, and lightly sauté in a non-stick pan until golden on all sides.

  • 4

    Rinse and drain the chickpeas. For extra crunch, consider roasting them separately for 10 minutes if desired, or use them as is for a softer texture.

  • 5

    Steam the shelled edamame until just tender.

  • 6

    Assemble the bowl by layering the cooked quinoa as a base. Top with the sautéed tofu, chickpeas, roasted carrots, and steamed edamame.

  • 7

    Drizzle an extra drop of honey over the roasted carrots if extra sweetness is desired, and serve warm.