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

Enjoy a vibrant bowl featuring a hearty blend of roasted rainbow vegetables, protein-packed tofu, crispy roasted chickpeas, and edamame served atop a bed of fluffy quinoa. This bowl bursts with delicious textures and vibrant colors, delivering a balanced meal that's both energizing and satisfying.

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NUTRITION

554kcal
Protein
40g
Fat
16.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

150 grams Extra-Firm Tofu

1/2 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1 cup Mixed Rainbow Vegetables

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PREPARATION

  • 1

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

  • 2

    Cube the extra-firm tofu and pat dry. Toss with a little salt, pepper, and a drizzle of olive oil, then spread on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat them dry and season with your favorite spices (such as paprika, cumin, salt, and pepper) before spreading them on a separate baking sheet.

  • 4

    Chop a mix of red bell pepper, yellow bell pepper, zucchini, and broccoli into bite-sized pieces. Toss with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the tofu, chickpeas, and vegetables in the oven. The tofu and chickpeas should roast for about 25-30 minutes until golden and crispy, and the vegetables for about 20-25 minutes until tender and slightly charred.

  • 6

    While the ingredients roast, cook the quinoa according to package instructions.

  • 7

    Assemble your Buddha bowl: start with the cooked quinoa as the base, then layer the roasted vegetables, tofu, chickpeas, and edamame.

  • 8

    Finish by drizzling a bit of lemon juice or your favorite light dressing if desired, 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

Enjoy a vibrant bowl featuring a hearty blend of roasted rainbow vegetables, protein-packed tofu, crispy roasted chickpeas, and edamame served atop a bed of fluffy quinoa. This bowl bursts with delicious textures and vibrant colors, delivering a balanced meal that's both energizing and satisfying.

NUTRITION

554kcal
Protein
40g
Fat
16.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

150 grams Extra-Firm Tofu

1/2 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1 cup Mixed Rainbow Vegetables

PREPARATION

  • 1

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

  • 2

    Cube the extra-firm tofu and pat dry. Toss with a little salt, pepper, and a drizzle of olive oil, then spread on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat them dry and season with your favorite spices (such as paprika, cumin, salt, and pepper) before spreading them on a separate baking sheet.

  • 4

    Chop a mix of red bell pepper, yellow bell pepper, zucchini, and broccoli into bite-sized pieces. Toss with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the tofu, chickpeas, and vegetables in the oven. The tofu and chickpeas should roast for about 25-30 minutes until golden and crispy, and the vegetables for about 20-25 minutes until tender and slightly charred.

  • 6

    While the ingredients roast, cook the quinoa according to package instructions.

  • 7

    Assemble your Buddha bowl: start with the cooked quinoa as the base, then layer the roasted vegetables, tofu, chickpeas, and edamame.

  • 8

    Finish by drizzling a bit of lemon juice or your favorite light dressing if desired, and serve warm.