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 brimming with colorful roasted vegetables, hearty chickpeas, crispy roasted tofu, and nutty quinoa, finished with a sprinkle of pumpkin seeds for crunch. Each bite offers a satisfying balance of savory, sweet, and umami flavors that make this bowl a nourishing and energizing meal any time of the day.

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NUTRITION

537kcal
Protein
34g
Fat
21.3g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

200g firm tofu, roasted

1/2 cup cooked quinoa (93g)

1 cup mixed roasted vegetables (150g)

2 tbsp roasted pumpkin seeds (16g)

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas; toss them with a little olive oil, salt, pepper, and your preferred spices, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Press the tofu to remove excess moisture. Cut into cubes and lightly toss with a drizzle of olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 25 minutes, flipping halfway through for even crisping.

  • 4

    Prepare the mixed vegetables by cutting red bell pepper, zucchini, red onion, and carrots into bite-sized pieces. Toss them with olive oil, salt, pepper, and any desired herbs, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 6

    Once all roasted components are ready, assemble your Buddha bowl by layering the quinoa as a base, then topping with roasted chickpeas, tofu, and vegetables.

  • 7

    Finish with a sprinkle of roasted pumpkin seeds for extra crunch and flavor.

  • 8

    Serve warm and enjoy this balanced, nutrient-rich 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 brimming with colorful roasted vegetables, hearty chickpeas, crispy roasted tofu, and nutty quinoa, finished with a sprinkle of pumpkin seeds for crunch. Each bite offers a satisfying balance of savory, sweet, and umami flavors that make this bowl a nourishing and energizing meal any time of the day.

NUTRITION

537kcal
Protein
34g
Fat
21.3g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

200g firm tofu, roasted

1/2 cup cooked quinoa (93g)

1 cup mixed roasted vegetables (150g)

2 tbsp roasted pumpkin seeds (16g)

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas; toss them with a little olive oil, salt, pepper, and your preferred spices, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Press the tofu to remove excess moisture. Cut into cubes and lightly toss with a drizzle of olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 25 minutes, flipping halfway through for even crisping.

  • 4

    Prepare the mixed vegetables by cutting red bell pepper, zucchini, red onion, and carrots into bite-sized pieces. Toss them with olive oil, salt, pepper, and any desired herbs, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 6

    Once all roasted components are ready, assemble your Buddha bowl by layering the quinoa as a base, then topping with roasted chickpeas, tofu, and vegetables.

  • 7

    Finish with a sprinkle of roasted pumpkin seeds for extra crunch and flavor.

  • 8

    Serve warm and enjoy this balanced, nutrient-rich meal.