Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

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

Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

Enjoy a vibrant bowl bursting with colors and textures—a hearty combination of roasted chickpeas, fluffy quinoa, grilled tofu, and edamame mingled with an assortment of rainbow vegetables, all tied together with a zesty fresh citrus dressing.

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NUTRITION

546kcal
Protein
30.9g
Fat
17.2g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

100g Grilled Firm Tofu

1/2 cup Cooked Shelled Edamame (75g)

1 cup Roasted Rainbow Vegetables (150g)

1 serving Citrus Dressing (orange & lemon juice with 1 tsp olive oil)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain chickpeas, then pat dry. Toss them lightly with a pinch of salt, pepper, and your favorite spices before roasting for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions until fluffy.

  • 3

    Press excess moisture from the firm tofu, cut into cubes, and grill or pan-sear until lightly browned on all sides.

  • 4

    Prepare the rainbow vegetables by cutting red bell pepper, zucchini, red onion, and carrots into bite-sized pieces, tossing them in olive oil, salt, and pepper, and roasting in the oven alongside the chickpeas for about 20 minutes.

  • 5

    Steam or warm the edamame if desired.

  • 6

    For the citrus dressing, combine the juice of 1/2 an orange and 1/2 a lemon with a teaspoon of olive oil, a pinch of salt, and pepper. Whisk well.

  • 7

    Assemble the Buddha bowl by layering the quinoa at the bottom, then adding roasted chickpeas, grilled tofu, edamame, and mixed roasted vegetables. Drizzle with the citrus dressing and serve warm.

Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

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

Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Buddha Bowl with Fresh Citrus

Enjoy a vibrant bowl bursting with colors and textures—a hearty combination of roasted chickpeas, fluffy quinoa, grilled tofu, and edamame mingled with an assortment of rainbow vegetables, all tied together with a zesty fresh citrus dressing.

NUTRITION

546kcal
Protein
30.9g
Fat
17.2g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

100g Grilled Firm Tofu

1/2 cup Cooked Shelled Edamame (75g)

1 cup Roasted Rainbow Vegetables (150g)

1 serving Citrus Dressing (orange & lemon juice with 1 tsp olive oil)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain chickpeas, then pat dry. Toss them lightly with a pinch of salt, pepper, and your favorite spices before roasting for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions until fluffy.

  • 3

    Press excess moisture from the firm tofu, cut into cubes, and grill or pan-sear until lightly browned on all sides.

  • 4

    Prepare the rainbow vegetables by cutting red bell pepper, zucchini, red onion, and carrots into bite-sized pieces, tossing them in olive oil, salt, and pepper, and roasting in the oven alongside the chickpeas for about 20 minutes.

  • 5

    Steam or warm the edamame if desired.

  • 6

    For the citrus dressing, combine the juice of 1/2 an orange and 1/2 a lemon with a teaspoon of olive oil, a pinch of salt, and pepper. Whisk well.

  • 7

    Assemble the Buddha bowl by layering the quinoa at the bottom, then adding roasted chickpeas, grilled tofu, edamame, and mixed roasted vegetables. Drizzle with the citrus dressing and serve warm.