Name: Fresh Rainbow Veggie Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked Brown Rice (125g); 1 cup shelled Edamame (155g); 150g Firm Tofu, cubed; 1/4 cup shredded Carrot (25g); 1/4 cup diced Cucumber (30g); 1/4 cup diced Red Bell Pepper (30g); 1/4 medium Avocado (50g); 1 teaspoon Sesame Seeds; 1 tablespoon Low Sodium Soy Sauce; 1 teaspoon Rice Vinegar

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

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Sushi Bowl

Enjoy a vibrant bowl filled with colorful veggies, tender edamame, and protein-packed tofu nestled on a bed of nutty brown rice. This fresh sushi bowl bursts with crunch and creaminess from avocado and a subtle tang of rice vinegar and soy sauce, making it a satisfying and nourishing meal any time of the day.

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NUTRITION

Protein

35.8g

Fat

24.2g

Carbs

54.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (125g)

1 cup shelled Edamame (155g)

150g Firm Tofu, cubed

1/4 cup shredded Carrot (25g)

1/4 cup diced Cucumber (30g)

1/4 cup diced Red Bell Pepper (30g)

1/4 medium Avocado (50g)

1 teaspoon Sesame Seeds

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Rice Vinegar

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PREPARATION

1
Prepare the brown rice according to package instructions if not already cooked.
2
Press the tofu lightly with paper towels to remove excess moisture, then cut into small cubes.
3
In a bowl, combine the cooked brown rice, shelled edamame, and cubed tofu.
4
Add the shredded carrot, diced cucumber, and red bell pepper to the bowl for added crunch and color.
5
Gently fold in the diced avocado and sprinkle with sesame seeds.
6
Drizzle low sodium soy sauce and rice vinegar over the bowl, then toss lightly to mix all the flavors.
7
Serve immediately and enjoy this fresh, balanced sushi bowl.