Name: Roasted Chickpea and Veggie Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.25 cup Canned chickpeas; 0.13 cup Cooked quinoa; 1 cup Broccoli florets; 1 cup Kale; 0.5 tbsp Hemp seeds; 2 tbsp Nutritional yeast; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Lemon juice

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

Golden roasted tofu and seasoned chickpeas served over fluffy quinoa with tender steamed broccoli and a zesty lemon-hemp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.7g

Fat

22.6g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

1 cup Kale

0.5 tbsp Hemp seeds

2 tbsp Nutritional yeast

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Press tofu to remove excess moisture and cut into 1-inch cubes.
3
Toss tofu and chickpeas with olive oil, sea salt, black pepper, and garlic powder.
4
Spread on a baking sheet and roast for 25 minutes until golden and crispy.
5
Steam broccoli florets for 5 minutes until tender-crisp.
6
Massage kale with lemon juice and nutritional yeast until slightly wilted.
7
Assemble the bowl by layering cooked quinoa, kale, broccoli, roasted tofu, and chickpeas.
8
Sprinkle with hemp seeds before serving.