Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

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

Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl combining fragrant basmati rice infused with light coconut milk and fresh ginger, paired with crispy roasted vegetables, tender tofu, hearty chickpeas, and fluffy scrambled egg whites. This dish balances subtle sweetness, spicy zing, and savory comfort in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
32.6g
Fat
13.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Basmati Rice

150g Extra Firm Tofu

1/4 cup Chickpeas (drained)

3 Large Egg Whites

1 serving (180g) Mixed Roasted Vegetables (red bell pepper, zucchini, carrot)

30ml Light Coconut Milk

1 teaspoon Fresh Ginger (grated)

1/2 teaspoon Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped red bell pepper, zucchini, and carrot with a pinch of salt, pepper, and the half teaspoon of olive oil. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Rinse the 1/4 cup of basmati rice and cook according to package instructions. For extra flavor, substitute part of the cooking water with light coconut milk and add the grated ginger during the last few minutes of cooking.

  • 3

    While the rice cooks and vegetables roast, press the tofu to remove excess moisture and cut it into bite-sized cubes. Optionally, season lightly with salt and pepper.

  • 4

    In a non-stick skillet, heat a light spray if needed and sauté the tofu cubes until they are golden on all sides, about 5-7 minutes. Add the drained 1/4 cup chickpeas during the last few minutes to warm through.

  • 5

    Separately, scramble the 3 egg whites in a small pan over medium heat until just set.

  • 6

    To assemble the bowl, layer the coconut-ginger infused basmati rice as the base. Top with the sautéed tofu and chickpeas, roasted vegetables, and scrambled egg whites. Drizzle any remaining coconut milk from the rice if desired and finish with a light sprinkle of salt and pepper.

  • 7

    Serve warm and enjoy this balanced, flavorful bowl that brings together creamy, crisp, and savory textures in every bite.

Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

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

Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Coconut-Ginger Basmati Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl combining fragrant basmati rice infused with light coconut milk and fresh ginger, paired with crispy roasted vegetables, tender tofu, hearty chickpeas, and fluffy scrambled egg whites. This dish balances subtle sweetness, spicy zing, and savory comfort in every bite.

NUTRITION

500kcal
Protein
32.6g
Fat
13.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Basmati Rice

150g Extra Firm Tofu

1/4 cup Chickpeas (drained)

3 Large Egg Whites

1 serving (180g) Mixed Roasted Vegetables (red bell pepper, zucchini, carrot)

30ml Light Coconut Milk

1 teaspoon Fresh Ginger (grated)

1/2 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped red bell pepper, zucchini, and carrot with a pinch of salt, pepper, and the half teaspoon of olive oil. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Rinse the 1/4 cup of basmati rice and cook according to package instructions. For extra flavor, substitute part of the cooking water with light coconut milk and add the grated ginger during the last few minutes of cooking.

  • 3

    While the rice cooks and vegetables roast, press the tofu to remove excess moisture and cut it into bite-sized cubes. Optionally, season lightly with salt and pepper.

  • 4

    In a non-stick skillet, heat a light spray if needed and sauté the tofu cubes until they are golden on all sides, about 5-7 minutes. Add the drained 1/4 cup chickpeas during the last few minutes to warm through.

  • 5

    Separately, scramble the 3 egg whites in a small pan over medium heat until just set.

  • 6

    To assemble the bowl, layer the coconut-ginger infused basmati rice as the base. Top with the sautéed tofu and chickpeas, roasted vegetables, and scrambled egg whites. Drizzle any remaining coconut milk from the rice if desired and finish with a light sprinkle of salt and pepper.

  • 7

    Serve warm and enjoy this balanced, flavorful bowl that brings together creamy, crisp, and savory textures in every bite.