Crispy Baked Cauliflower Bowl with Quinoa

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

Crispy Baked Cauliflower Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cauliflower Bowl with Quinoa

Enjoy a vibrant bowl featuring crispy roasted cauliflower, hearty quinoa, protein-packed roasted chickpeas, and savory extra-firm tofu, all finished with a drizzle of olive oil and a squeeze of fresh lemon. This satisfying dish offers a delightful mix of textures and flavors, making it a perfect balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

484kcal
Protein
35.6g
Fat
17.1g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

200 grams Extra-Firm Tofu

1 teaspoon Olive Oil

1/4 Lemon Wedge

Spices (Garlic Powder, Paprika, Salt, Pepper) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, garlic powder, paprika, salt, and pepper on a baking sheet.

  • 3

    Cut the extra-firm tofu into cubes and gently mix with a small amount of olive oil and seasonings.

  • 4

    Spread the tofu cubes on a separate baking sheet lined with parchment paper.

  • 5

    Place both the cauliflower and tofu in the oven and roast for 20-25 minutes, turning halfway through for even crispiness.

  • 6

    While the cauliflower and tofu roast, prepare the quinoa as per package instructions if not already cooked, and season lightly.

  • 7

    Mix the roasted chickpeas (pre-roasted or roast them separately with spices) into the quinoa for added crunch and protein.

  • 8

    Assemble your bowl by layering the quinoa and chickpea mixture at the base, then topping with the roasted cauliflower and tofu.

  • 9

    Squeeze a fresh lemon wedge over the top and add additional spices if desired before serving.

Crispy Baked Cauliflower Bowl with Quinoa

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

Crispy Baked Cauliflower Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cauliflower Bowl with Quinoa

Enjoy a vibrant bowl featuring crispy roasted cauliflower, hearty quinoa, protein-packed roasted chickpeas, and savory extra-firm tofu, all finished with a drizzle of olive oil and a squeeze of fresh lemon. This satisfying dish offers a delightful mix of textures and flavors, making it a perfect balanced meal any time of day.

NUTRITION

484kcal
Protein
35.6g
Fat
17.1g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

200 grams Extra-Firm Tofu

1 teaspoon Olive Oil

1/4 Lemon Wedge

Spices (Garlic Powder, Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, garlic powder, paprika, salt, and pepper on a baking sheet.

  • 3

    Cut the extra-firm tofu into cubes and gently mix with a small amount of olive oil and seasonings.

  • 4

    Spread the tofu cubes on a separate baking sheet lined with parchment paper.

  • 5

    Place both the cauliflower and tofu in the oven and roast for 20-25 minutes, turning halfway through for even crispiness.

  • 6

    While the cauliflower and tofu roast, prepare the quinoa as per package instructions if not already cooked, and season lightly.

  • 7

    Mix the roasted chickpeas (pre-roasted or roast them separately with spices) into the quinoa for added crunch and protein.

  • 8

    Assemble your bowl by layering the quinoa and chickpea mixture at the base, then topping with the roasted cauliflower and tofu.

  • 9

    Squeeze a fresh lemon wedge over the top and add additional spices if desired before serving.