Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

A nourishing bowl featuring crispy, golden tofu paired with roasted chickpeas, quinoa, and a rainbow of vegetables. Finished with a drizzle of velvety tahini sauce, this dish is a satisfying blend of textures and flavors that delivers both protein and vibrant, natural goodness.

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NUTRITION

648kcal
Protein
34.5g
Fat
26.5g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Chickpeas

1/2 cup cooked Quinoa

100g Broccoli

100g Red Bell Pepper

1 tbsp Tahini

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.

  • 3

    Place the tofu on a parchment-lined baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes, flipping halfway, until the tofu is crispy and golden.

  • 4

    Meanwhile, prepare the vegetables: break the broccoli into florets and slice the red bell pepper. Toss them with a light drizzle of olive oil, salt, and pepper, then spread evenly on another baking sheet along with the chickpeas.

  • 5

    Roast the vegetables and chickpeas in the oven for about 20 minutes until tender and slightly crispy.

  • 6

    Cook quinoa as per package instructions if not already prepared.

  • 7

    For the creamy tahini drizzle, simply spoon a tablespoon of tahini into a small bowl. If desired, thin with a little water to reach your preferred consistency.

  • 8

    Assemble the Buddha bowl by layering the quinoa at the base, then topping with roasted tofu, chickpeas, broccoli, and red bell pepper.

  • 9

    Drizzle the tahini sauce over the bowl and serve warm.

Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini

A nourishing bowl featuring crispy, golden tofu paired with roasted chickpeas, quinoa, and a rainbow of vegetables. Finished with a drizzle of velvety tahini sauce, this dish is a satisfying blend of textures and flavors that delivers both protein and vibrant, natural goodness.

NUTRITION

648kcal
Protein
34.5g
Fat
26.5g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Chickpeas

1/2 cup cooked Quinoa

100g Broccoli

100g Red Bell Pepper

1 tbsp Tahini

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.

  • 3

    Place the tofu on a parchment-lined baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes, flipping halfway, until the tofu is crispy and golden.

  • 4

    Meanwhile, prepare the vegetables: break the broccoli into florets and slice the red bell pepper. Toss them with a light drizzle of olive oil, salt, and pepper, then spread evenly on another baking sheet along with the chickpeas.

  • 5

    Roast the vegetables and chickpeas in the oven for about 20 minutes until tender and slightly crispy.

  • 6

    Cook quinoa as per package instructions if not already prepared.

  • 7

    For the creamy tahini drizzle, simply spoon a tablespoon of tahini into a small bowl. If desired, thin with a little water to reach your preferred consistency.

  • 8

    Assemble the Buddha bowl by layering the quinoa at the base, then topping with roasted tofu, chickpeas, broccoli, and red bell pepper.

  • 9

    Drizzle the tahini sauce over the bowl and serve warm.