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

Enjoy a vibrant and nourishing bowl filled with a colorful array of roasted vegetables, whole grains, and protein-packed additions. This Buddha bowl features a medley of roasted red bell peppers, zucchini, and carrots, paired with quinoa, chickpeas, edamame, and a touch of firm tofu for extra protein. It's a delightful balance of textures and flavors, perfect for a wholesome meal any time of day.

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NUTRITION

541kcal
Protein
35g
Fat
15.5g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup roasted chickpeas (82g)

1 cup shelled edamame (155g)

2 ounces firm tofu (56g)

1/2 cup roasted red bell pepper (75g)

1/2 cup roasted zucchini (65g)

1/2 cup roasted carrots (64g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas; toss them in a little olive oil, salt, and your favorite spices (such as smoked paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Chop red bell pepper, zucchini, and carrots into bite-sized pieces. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast alongside the chickpeas or after, for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare 1/2 cup of quinoa according to package instructions.

  • 5

    Steam or boil the shelled edamame for about 5 minutes if not pre-cooked, and then drain.

  • 6

    Cut the firm tofu into small cubes. Optionally, lightly pan-sear in a non-stick skillet over medium heat for 3-4 minutes on each side for added texture.

  • 7

    Assemble the Buddha Bowl by layering the quinoa, roasted chickpeas, edamame, pan-seared tofu, and roasted vegetables.

  • 8

    Drizzle with a light lemon-tahini dressing or your favorite healthy sauce if desired, mix gently, and serve warm.

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

Enjoy a vibrant and nourishing bowl filled with a colorful array of roasted vegetables, whole grains, and protein-packed additions. This Buddha bowl features a medley of roasted red bell peppers, zucchini, and carrots, paired with quinoa, chickpeas, edamame, and a touch of firm tofu for extra protein. It's a delightful balance of textures and flavors, perfect for a wholesome meal any time of day.

NUTRITION

541kcal
Protein
35g
Fat
15.5g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup roasted chickpeas (82g)

1 cup shelled edamame (155g)

2 ounces firm tofu (56g)

1/2 cup roasted red bell pepper (75g)

1/2 cup roasted zucchini (65g)

1/2 cup roasted carrots (64g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas; toss them in a little olive oil, salt, and your favorite spices (such as smoked paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Chop red bell pepper, zucchini, and carrots into bite-sized pieces. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast alongside the chickpeas or after, for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare 1/2 cup of quinoa according to package instructions.

  • 5

    Steam or boil the shelled edamame for about 5 minutes if not pre-cooked, and then drain.

  • 6

    Cut the firm tofu into small cubes. Optionally, lightly pan-sear in a non-stick skillet over medium heat for 3-4 minutes on each side for added texture.

  • 7

    Assemble the Buddha Bowl by layering the quinoa, roasted chickpeas, edamame, pan-seared tofu, and roasted vegetables.

  • 8

    Drizzle with a light lemon-tahini dressing or your favorite healthy sauce if desired, mix gently, and serve warm.