Garlic-Ginger Roasted Edamame Bowl

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

Garlic-Ginger Roasted Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Edamame Bowl

Enjoy a vibrant bowl featuring roasted edamame and tofu kissed with garlic and ginger, nestled atop fluffy quinoa and crisp, fresh vegetables. It’s a balanced, savory dish with a delightful mix of textures, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

519kcal
Protein
39.2g
Fat
21.5g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

1/2 cup Cooked Quinoa

150 grams Extra-Firm Tofu

1 cup Bok Choy (chopped)

1/2 medium Red Bell Pepper

1 small Carrot

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, combine the tofu cubes and shelled edamame with minced garlic, grated ginger, sesame oil, and soy sauce, ensuring an even coating.

  • 4

    Spread the tofu and edamame mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for 18-20 minutes, flipping halfway through for even browning.

  • 5

    While the tofu and edamame roast, prepare the quinoa according to package instructions and chop the bok choy, red bell pepper, and carrot.

  • 6

    In a bowl, combine the cooked quinoa, chopped bok choy, red bell pepper, and carrot.

  • 7

    Once roasted, gently fold the tofu and edamame into the vegetable and quinoa base.

  • 8

    Mix everything together, adjust seasoning if needed, and serve warm.

Garlic-Ginger Roasted Edamame Bowl

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

Garlic-Ginger Roasted Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Edamame Bowl

Enjoy a vibrant bowl featuring roasted edamame and tofu kissed with garlic and ginger, nestled atop fluffy quinoa and crisp, fresh vegetables. It’s a balanced, savory dish with a delightful mix of textures, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

519kcal
Protein
39.2g
Fat
21.5g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

1/2 cup Cooked Quinoa

150 grams Extra-Firm Tofu

1 cup Bok Choy (chopped)

1/2 medium Red Bell Pepper

1 small Carrot

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, combine the tofu cubes and shelled edamame with minced garlic, grated ginger, sesame oil, and soy sauce, ensuring an even coating.

  • 4

    Spread the tofu and edamame mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for 18-20 minutes, flipping halfway through for even browning.

  • 5

    While the tofu and edamame roast, prepare the quinoa according to package instructions and chop the bok choy, red bell pepper, and carrot.

  • 6

    In a bowl, combine the cooked quinoa, chopped bok choy, red bell pepper, and carrot.

  • 7

    Once roasted, gently fold the tofu and edamame into the vegetable and quinoa base.

  • 8

    Mix everything together, adjust seasoning if needed, and serve warm.