Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.33 cup Chickpeas; 1 cup Broccoli florets; 1 cup Kale; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Maple syrup; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Olive oil; 1 tbsp Water

Roasted Vegetable Buddha Bowl with Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini Dressing

Roasted tofu and chickpeas tossed with charred broccoli over a bed of massaged kale, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

45.0g

Fat

27.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.33 cup Chickpeas

1 cup Broccoli florets

1 cup Kale

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Maple syrup

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

1 tbsp Water

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into bite-sized cubes and place on the baking sheet with the chickpeas and broccoli florets.
3
Drizzle the tofu and vegetables with olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is slightly charred.
5
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until the dressing is smooth and pourable.
6
Place the chopped kale in a bowl with a pinch of salt and massage with your hands for 1 minute until tender, then top with the roasted vegetables and drizzle with the tahini sauce.