Name: Roasted Chickpea & Veggie Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 0.5 cup Cooked chickpeas; 0.33 cup Cooked quinoa; 1 cup Broccoli florets; 3 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0.25 tsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Tahini; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Crispy roasted tofu and chickpeas tossed with tender broccoli over a bed of fluffy quinoa, finished with a velvety lemon-tahini drizzle.

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NUTRITION

Protein

39.2g

Fat

17.5g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked chickpeas

0.33 cup Cooked quinoa

1 cup Broccoli florets

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Tahini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Press tofu to remove excess moisture and cut into 1-inch cubes.
3
On a large baking sheet, toss tofu, chickpeas, and broccoli with olive oil, sea salt, black pepper, and garlic powder.
4
Roast for 20-25 minutes until the tofu and chickpeas are golden and the broccoli is tender.
5
In a small bowl, whisk together lemon juice, tahini, and nutritional yeast to create the dressing.
6
Place the warm quinoa in a bowl and top with the roasted tofu, chickpeas, and broccoli.
7
Drizzle with the tahini dressing and sprinkle with hemp seeds before serving.