Name: Roasted Vegetable and Chickpea 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 chickpeas; 0.5 cup shelled edamame; 1 cup broccoli florets; 2 tbsp nutritional yeast; 0 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice

Roasted Vegetable and Chickpea Buddha Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Buddha Bowl

Sheet-pan roasted tofu and chickpeas tossed with vibrant broccoli and edamame, finished with a savory dusting of nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

Protein

55.6g

Fat

23.9g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

8 oz extra firm tofu

0.25 cup chickpeas

0.5 cup shelled edamame

1 cup broccoli florets

2 tbsp nutritional yeast

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu with a clean towel to remove excess moisture and cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the mixture in a single layer on the prepared baking sheet ensuring nothing is overcrowded.
5
Roast for 25 minutes, tossing the ingredients halfway through, until the tofu is golden and the broccoli is tender.
6
While the vegetables roast, steam the shelled edamame in the microwave or on the stovetop until heated through.
7
Transfer the roasted tofu and vegetable mixture to a serving bowl and stir in the warm edamame.
8
Drizzle with fresh lemon juice and sprinkle the nutritional yeast over the top before serving.