Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.25 cup Chickpeas; 1.5 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Hemp hearts; 0.5 tsp Tahini; 1 tbsp Lemon juice; 1 tbsp Tamari; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-roasted tofu and chickpeas tossed with vibrant broccoli and peppers, finished with a creamy lemon-tahini drizzle and nutty hemp hearts.

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NUTRITION

Protein

53.4g

Fat

31.0g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.25 cup Chickpeas

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Hemp hearts

0.5 tsp Tahini

1 tbsp Lemon juice

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu with a heavy object for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, broccoli florets, and sliced peppers with tamari, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes until the tofu is golden and vegetables are tender.
5
Whisk together the tahini and lemon juice with a splash of water in a small bowl until the sauce is smooth and pourable.
6
Assemble the bowl by topping the roasted mixture with hemp hearts and a generous drizzle of the lemon-tahini sauce.