Name: Roasted Chickpea and Veggie Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 6.5 oz Firm tofu; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 1.5 tbsp Nutritional yeast; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Veggie Buddha Bowl

Crispy roasted chickpeas and tofu tossed in smoky spices, served over a bed of steamed broccoli and edamame with a velvety lemon-tahini drizzle.

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NUTRITION

Protein

39.9g

Fat

24g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

6.5 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1.5 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat chickpeas and tofu cubes very dry with a clean towel to ensure they crisp up properly.
3
Toss chickpeas and tofu with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread in a single layer on the prepared baking sheet and roast for 25 minutes until golden and crisp.
5
Steam broccoli florets and shelled edamame until tender-crisp, which should take about 5 minutes.
6
Whisk tahini, lemon juice, and nutritional yeast with a splash of warm water to create a smooth, creamy dressing.
7
Assemble the bowl by layering the steamed veggies, roasted protein, and finishing with the lemon-tahini drizzle.