Name: Roasted Chickpea & Veggie Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra-firm tofu; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 cup Baby spinach; 2 tbsp Nutritional yeast; 2 tbsp Hemp hearts; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea & Veggie Buddha Bowl

Oven-roasted tofu and chickpeas seasoned with smoky paprika, served over a bed of vibrant greens and topped with nutty hemp hearts for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

27.2g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra-firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Baby spinach

2 tbsp Nutritional yeast

2 tbsp Hemp hearts

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Drain the extra-firm tofu and press it between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.
3
Rinse and thoroughly pat dry the chickpeas to ensure they get crispy during roasting.
4
In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
5
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crisp.
6
Place the fresh baby spinach in a serving bowl as the base.
7
Top the greens with the roasted tofu, chickpeas, and broccoli.
8
Finish the bowl by sprinkling with nutritional yeast and hemp hearts, and drizzle with fresh lemon juice before serving.