Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

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

Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

A nourishing bowl featuring fluffy quinoa paired with a medley of roasted root vegetables, tender cubes of marinated tofu, and a pop of vibrant green edamame and chickpeas. Finished with a silky, tangy tahini dressing, this bowl offers a satisfying blend of textures and flavors perfect for a wholesome meal.

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NUTRITION

564kcal
Protein
32.3g
Fat
20.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (approx. 93g)

125g Firm Tofu, diced

1/2 cup Shelled Edamame (approx. 75g)

1/3 cup Cooked Chickpeas (approx. 50g)

1 medium Carrot, chopped

1 small Beet, chopped

1/2 medium Parsnip, chopped

1 tbsp Tahini

1 tsp Lemon Juice

1 tbsp Water

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PREPARATION

  • 1

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

  • 2

    Prepare the root vegetables by peeling and chopping the carrot, beet, and parsnip into bite-sized pieces. Toss them lightly with a drizzle of olive oil (optional if within dietary constraints), salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized. Stir halfway through for even roasting.

  • 4

    While the vegetables roast, press the tofu lightly with a paper towel to remove excess moisture and cut it into cubes. Optionally, lightly season the tofu with salt and pepper.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water until smooth to form a creamy dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa, tofu cubes, shelled edamame, and chickpeas. Top with the warm roasted vegetables.

  • 7

    Drizzle the tahini dressing over the bowl. Toss gently if desired to combine flavors, or serve the dressing on the side.

Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

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

Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa Bowl with Roasted Root Vegetables and Creamy Tahini Dressing

A nourishing bowl featuring fluffy quinoa paired with a medley of roasted root vegetables, tender cubes of marinated tofu, and a pop of vibrant green edamame and chickpeas. Finished with a silky, tangy tahini dressing, this bowl offers a satisfying blend of textures and flavors perfect for a wholesome meal.

NUTRITION

564kcal
Protein
32.3g
Fat
20.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (approx. 93g)

125g Firm Tofu, diced

1/2 cup Shelled Edamame (approx. 75g)

1/3 cup Cooked Chickpeas (approx. 50g)

1 medium Carrot, chopped

1 small Beet, chopped

1/2 medium Parsnip, chopped

1 tbsp Tahini

1 tsp Lemon Juice

1 tbsp Water

PREPARATION

  • 1

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

  • 2

    Prepare the root vegetables by peeling and chopping the carrot, beet, and parsnip into bite-sized pieces. Toss them lightly with a drizzle of olive oil (optional if within dietary constraints), salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized. Stir halfway through for even roasting.

  • 4

    While the vegetables roast, press the tofu lightly with a paper towel to remove excess moisture and cut it into cubes. Optionally, lightly season the tofu with salt and pepper.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water until smooth to form a creamy dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa, tofu cubes, shelled edamame, and chickpeas. Top with the warm roasted vegetables.

  • 7

    Drizzle the tahini dressing over the bowl. Toss gently if desired to combine flavors, or serve the dressing on the side.