Name: Roasted Vegetable Buddha Bowl with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Fresh baby spinach; 1 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 Coconut aminos; 1 tsp Nutritional yeast

Roasted Vegetable Buddha Bowl with Tahini

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

Oven-roasted tofu and chickpeas tossed with tender broccoli florets, served over fresh spinach and drizzled with a creamy, zesty tahini dressing.

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NUTRITION

Protein

42.1g

Fat

23.9g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Fresh baby spinach

1 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 Coconut aminos

1 tsp Nutritional yeast

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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 1-inch cubes.
3
In a bowl, toss tofu, chickpeas, and broccoli with garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes until the tofu is golden and crispy.
5
While roasting, whisk together the tahini, lemon juice, coconut aminos, and nutritional yeast in a small bowl until smooth.
6
Place the fresh baby spinach in a serving bowl and top with the warm roasted vegetable and tofu mixture.
7
Drizzle the creamy tahini dressing over the bowl and serve immediately.