YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Buddha Bowl with Tahini
Crispy oven-roasted tofu and cauliflower served over a bed of earthy lentils and edamame, drizzled with a creamy lemon-tahini dressing.
INGREDIENTS
4 oz Extra firm tofu
0.5 cup Cauliflower florets
0.5 tsp Extra virgin olive oil
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Cooked brown lentils
0.5 cup Shelled edamame
1 cup Fresh spinach
0.25 tbsp Tahini
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu between paper towels to remove excess moisture, then slice into 1-inch uniform cubes.
In a large mixing bowl, toss the tofu cubes and cauliflower florets with the olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread the tofu and cauliflower in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the edges are golden and crispy.
While the vegetables roast, prepare the dressing by whisking the tahini and lemon juice together in a small bowl, adding a teaspoon of warm water if needed to reach a smooth, pourable consistency.
Assemble the bowl by placing the fresh spinach at the base, then adding the cooked lentils and edamame side-by-side.
Top the bowl with the hot roasted tofu and cauliflower, then finish by drizzling the lemon-tahini dressing over the entire dish.