Fragrant Coconut Basmati Rice with Roasted Vegetables

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

Fragrant Coconut Basmati Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fragrant Coconut Basmati Rice with Roasted Vegetables

Savor the tropical aroma of light coconut milk infused with tender basmati rice, complemented by perfectly roasted medley vegetables and hearty cubes of tofu and chickpeas. This dish balances subtle sweetness with earthy flavors for a satisfying and nutritious meal.

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NUTRITION

564kcal
Protein
31.8g
Fat
14.7g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Basmati Rice (43g)

1 cup firm Tofu (150g)

1/4 cup extra Tofu (38g)

1/2 cup cooked Chickpeas (82g)

1 cup Mixed Vegetables (150g)

3 tbsp Light Coconut Milk (45g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the dry basmati rice and set it aside.

  • 3

    Press the tofu lightly to remove excess moisture, then cut into cubes. Reserve the extra tofu and set aside separately.

  • 4

    In a bowl, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook the basmati rice according to package instructions until fluffy.

  • 6

    In a small saucepan, warm the light coconut milk over low heat. Once warmed, stir in both the cubed tofu and extra tofu to allow them to absorb the coconut flavor for 3-4 minutes.

  • 7

    Gently combine the cooked rice, coconut-infused tofu, chickpeas, and roasted vegetables in a large serving bowl.

  • 8

    Garnish with your favorite fresh herbs if desired and serve warm.

Fragrant Coconut Basmati Rice with Roasted Vegetables

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

Fragrant Coconut Basmati Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fragrant Coconut Basmati Rice with Roasted Vegetables

Savor the tropical aroma of light coconut milk infused with tender basmati rice, complemented by perfectly roasted medley vegetables and hearty cubes of tofu and chickpeas. This dish balances subtle sweetness with earthy flavors for a satisfying and nutritious meal.

NUTRITION

564kcal
Protein
31.8g
Fat
14.7g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Basmati Rice (43g)

1 cup firm Tofu (150g)

1/4 cup extra Tofu (38g)

1/2 cup cooked Chickpeas (82g)

1 cup Mixed Vegetables (150g)

3 tbsp Light Coconut Milk (45g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the dry basmati rice and set it aside.

  • 3

    Press the tofu lightly to remove excess moisture, then cut into cubes. Reserve the extra tofu and set aside separately.

  • 4

    In a bowl, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook the basmati rice according to package instructions until fluffy.

  • 6

    In a small saucepan, warm the light coconut milk over low heat. Once warmed, stir in both the cubed tofu and extra tofu to allow them to absorb the coconut flavor for 3-4 minutes.

  • 7

    Gently combine the cooked rice, coconut-infused tofu, chickpeas, and roasted vegetables in a large serving bowl.

  • 8

    Garnish with your favorite fresh herbs if desired and serve warm.