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 bowl filled with roasted extra-firm tofu, crispy chickpeas, fluffy quinoa, and a colorful medley of roasted bell peppers, zucchini, carrots, and red cabbage. This dish is not only packed with nourishing plant-based proteins but also offers a delightful mix of textures and flavors, perfectly balancing earthiness with a touch of roasted sweetness.

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NUTRITION

526kcal
Protein
33g
Fat
19.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Rainbow Vegetables

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes, chickpeas, and mixed vegetables with olive oil, salt, and pepper (or your favorite spices).

  • 4

    Spread the tofu, chickpeas, and vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 25 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with slight char edges.

  • 6

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble your Buddha bowl by placing a base of quinoa in a bowl, then topping it with the roasted tofu, chickpeas, and vegetables.

  • 8

    Serve warm and enjoy your nourishing and colorful meal.

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 bowl filled with roasted extra-firm tofu, crispy chickpeas, fluffy quinoa, and a colorful medley of roasted bell peppers, zucchini, carrots, and red cabbage. This dish is not only packed with nourishing plant-based proteins but also offers a delightful mix of textures and flavors, perfectly balancing earthiness with a touch of roasted sweetness.

NUTRITION

526kcal
Protein
33g
Fat
19.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Rainbow Vegetables

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes, chickpeas, and mixed vegetables with olive oil, salt, and pepper (or your favorite spices).

  • 4

    Spread the tofu, chickpeas, and vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 25 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with slight char edges.

  • 6

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble your Buddha bowl by placing a base of quinoa in a bowl, then topping it with the roasted tofu, chickpeas, and vegetables.

  • 8

    Serve warm and enjoy your nourishing and colorful meal.