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 bowl bursting with roasted rainbow vegetables, protein-packed tofu, fluffy quinoa, and creamy chickpeas, all tossed together with a zesty lemon olive oil dressing. This dish offers an enticing blend of textures and colors, making it both nutritious and delicious.

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NUTRITION

632kcal
Protein
36.5g
Fat
28.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Firm Tofu (200g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (90g)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 portion Eggplant

1/4 portion Red Onion

1 cup Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, eggplant, and red onion into bite-sized pieces.

  • 2

    Place the chopped vegetables on a baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the tofu lightly to remove excess moisture and cut it into cubes. Toss the tofu with a little salt, pepper, and if desired, a sprinkle of your favorite herbs.

  • 4

    In a skillet over medium heat, add a small drizzle of olive oil and sauté the tofu cubes until golden on all sides, about 5-7 minutes.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the cooked quinoa and spinach. Top with the roasted vegetables, sautéed tofu, and roasted chickpeas.

  • 7

    Drizzle the entire bowl with lemon juice and the remaining olive oil. Toss gently to combine all flavors. Serve warm and enjoy your vibrant, nutrient-packed 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

Enjoy a vibrant bowl bursting with roasted rainbow vegetables, protein-packed tofu, fluffy quinoa, and creamy chickpeas, all tossed together with a zesty lemon olive oil dressing. This dish offers an enticing blend of textures and colors, making it both nutritious and delicious.

NUTRITION

632kcal
Protein
36.5g
Fat
28.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Firm Tofu (200g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (90g)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 portion Eggplant

1/4 portion Red Onion

1 cup Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, eggplant, and red onion into bite-sized pieces.

  • 2

    Place the chopped vegetables on a baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the tofu lightly to remove excess moisture and cut it into cubes. Toss the tofu with a little salt, pepper, and if desired, a sprinkle of your favorite herbs.

  • 4

    In a skillet over medium heat, add a small drizzle of olive oil and sauté the tofu cubes until golden on all sides, about 5-7 minutes.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the cooked quinoa and spinach. Top with the roasted vegetables, sautéed tofu, and roasted chickpeas.

  • 7

    Drizzle the entire bowl with lemon juice and the remaining olive oil. Toss gently to combine all flavors. Serve warm and enjoy your vibrant, nutrient-packed Buddha bowl.