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

A vibrant and nourishing bowl featuring a medley of roasted rainbow vegetables, protein-packed tofu, chickpeas, quinoa, and succulent edamame. This dish combines textures and flavors to create a balanced, satisfying meal perfect for breakfast, lunch, or dinner, offering a burst of color and nutritional benefits in every bite.

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NUTRITION

544kcal
Protein
34.6g
Fat
18.3g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

0.5 cup Cooked Chickpeas (≈82g)

0.5 cup Cooked Quinoa (≈92g)

0.5 cup Shelled Edamame (≈88g)

1 cup Mixed Rainbow Vegetables (≈150g)

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Preheat your oven to 425°F (220°C). Toss the mixed rainbow vegetables with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through for even cooking.

  • 4

    In a separate pan, lightly sauté the tofu cubes until they are golden on all sides.

  • 5

    If not already prepared, reheat or cook the chickpeas and quinoa as needed.

  • 6

    In a bowl, combine the roasted vegetables, sautéed tofu, chickpeas, quinoa, and shelled edamame.

  • 7

    Drizzle with lemon juice and adjust seasoning with salt and pepper. Toss gently to combine all flavors.

  • 8

    Serve warm and enjoy your nutritious and colorful Buddha Bowl.

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

A vibrant and nourishing bowl featuring a medley of roasted rainbow vegetables, protein-packed tofu, chickpeas, quinoa, and succulent edamame. This dish combines textures and flavors to create a balanced, satisfying meal perfect for breakfast, lunch, or dinner, offering a burst of color and nutritional benefits in every bite.

NUTRITION

544kcal
Protein
34.6g
Fat
18.3g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

0.5 cup Cooked Chickpeas (≈82g)

0.5 cup Cooked Quinoa (≈92g)

0.5 cup Shelled Edamame (≈88g)

1 cup Mixed Rainbow Vegetables (≈150g)

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Preheat your oven to 425°F (220°C). Toss the mixed rainbow vegetables with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through for even cooking.

  • 4

    In a separate pan, lightly sauté the tofu cubes until they are golden on all sides.

  • 5

    If not already prepared, reheat or cook the chickpeas and quinoa as needed.

  • 6

    In a bowl, combine the roasted vegetables, sautéed tofu, chickpeas, quinoa, and shelled edamame.

  • 7

    Drizzle with lemon juice and adjust seasoning with salt and pepper. Toss gently to combine all flavors.

  • 8

    Serve warm and enjoy your nutritious and colorful Buddha Bowl.