Honey-Glazed Roasted Carrot and Quinoa Bowl

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

Honey-Glazed Roasted Carrot and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot and Quinoa Bowl

A vibrant bowl featuring sweet, honey-glazed roasted carrots served over fluffy quinoa, accented with lean grilled chicken and crispy sautéed tofu. The dish offers a delightful mix of textures and flavors – from the crisp-tender carrots to the savory proteins – making it a balanced and satisfying meal.

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NUTRITION

490kcal
Protein
31g
Fat
13.4g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

3 medium Carrots (≈210g)

1/2 cup cooked Quinoa (≈92g)

2 ounces grilled Chicken Breast (≈56g)

100g Firm Tofu

1 tsp Olive Oil

1 tbsp Honey

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the carrots into uniform sticks or rounds.

  • 2

    In a bowl, toss the carrots with olive oil, salt, and pepper. Drizzle the honey over the carrots and gently mix to coat evenly.

  • 3

    Spread the carrots on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 4

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

  • 5

    Season the chicken breast lightly with salt and pepper and grill until fully cooked. Once cooled, dice into bite-sized pieces.

  • 6

    Cut the tofu into cubes. In a non-stick pan, lightly sauté the tofu over medium heat until the edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Assemble the bowl by layering the cooked quinoa, then adding the roasted carrots, grilled chicken, and sautéed tofu.

  • 8

    Finish with an extra drizzle of honey if desired, and serve warm.

Honey-Glazed Roasted Carrot and Quinoa Bowl

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

Honey-Glazed Roasted Carrot and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot and Quinoa Bowl

A vibrant bowl featuring sweet, honey-glazed roasted carrots served over fluffy quinoa, accented with lean grilled chicken and crispy sautéed tofu. The dish offers a delightful mix of textures and flavors – from the crisp-tender carrots to the savory proteins – making it a balanced and satisfying meal.

NUTRITION

490kcal
Protein
31g
Fat
13.4g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

3 medium Carrots (≈210g)

1/2 cup cooked Quinoa (≈92g)

2 ounces grilled Chicken Breast (≈56g)

100g Firm Tofu

1 tsp Olive Oil

1 tbsp Honey

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the carrots into uniform sticks or rounds.

  • 2

    In a bowl, toss the carrots with olive oil, salt, and pepper. Drizzle the honey over the carrots and gently mix to coat evenly.

  • 3

    Spread the carrots on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 4

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

  • 5

    Season the chicken breast lightly with salt and pepper and grill until fully cooked. Once cooled, dice into bite-sized pieces.

  • 6

    Cut the tofu into cubes. In a non-stick pan, lightly sauté the tofu over medium heat until the edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Assemble the bowl by layering the cooked quinoa, then adding the roasted carrots, grilled chicken, and sautéed tofu.

  • 8

    Finish with an extra drizzle of honey if desired, and serve warm.