YOUR SOLIN GENERATED RECIPE
Roasted Rainbow Power Bowl with Quinoa
A vibrant, nutrient-dense bowl featuring a colorful mix of roasted vegetables, protein-packed chickpeas, edamame, and tofu, all served over fluffy quinoa. Finished with a zesty lemon tahini dressing, this bowl is as visually appealing as it is delicious, offering hearty textures and a refreshing balance of savory and tangy flavors.
INGREDIENTS
1/2 cup cooked quinoa (93g)
1/2 cup roasted chickpeas (82g)
3/4 cup shelled edamame (100g)
3 ounces roasted tofu (85g)
1/2 cup red bell pepper, diced (75g)
1/2 cup zucchini, sliced (65g)
1/2 cup red cabbage, shredded (45g)
1 tablespoon lemon tahini dressing (15g)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas, then toss with a drizzle of olive oil, salt, pepper, and any preferred spices. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Cut red bell pepper, zucchini, and red cabbage into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, and spread them out on another baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.
Press tofu to remove excess water, then cut into cubes. Toss with a small amount of oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, turning halfway through.
While the vegetables and tofu are roasting, cook quinoa as per package instructions or until it's light and fluffy.
Steam or boil shelled edamame for 3-5 minutes until warmed through if not using them raw.
Assemble the bowl by layering the quinoa at the base, then adding roasted chickpeas, edamame, tofu, and the roasted vegetables.
Drizzle the lemon tahini dressing over the bowl, and gently toss if desired to evenly distribute the flavors.
Serve warm and enjoy your nutrient-packed, colorful power bowl.