Roasted Vegetable Buddha Bowl with Tahini Dressing

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

Roasted Vegetable Buddha Bowl with Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini Dressing

Golden roasted tofu and charred broccoli florets served over earthy lentils and fresh spinach, finished with a drizzle of creamy, zesty lemon-tahini dressing.

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NUTRITION

477kcal
Protein
42.1g
Fat
19.5g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

6 oz extra-firm tofu

0.25 cup cooked brown lentils

1 cup broccoli florets

1 medium red bell pepper

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 tbsp nutritional yeast

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp tamari

1 tbsp water

1 cup fresh spinach

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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 for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the tofu cubes, broccoli florets, and sliced bell pepper with avocado oil, sea salt, black pepper, and garlic powder.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway, until the tofu is golden and crisp.

  • 5

    In a small jar, whisk together the tahini, lemon juice, tamari, nutritional yeast, and water until the dressing is smooth and pourable.

  • 6

    Place the fresh spinach and cooked lentils in a serving bowl, then top with the warm roasted vegetables and tofu.

  • 7

    Drizzle the creamy tahini dressing over the bowl and enjoy immediately.

Roasted Vegetable Buddha Bowl with Tahini Dressing

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

Roasted Vegetable Buddha Bowl with Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini Dressing

Golden roasted tofu and charred broccoli florets served over earthy lentils and fresh spinach, finished with a drizzle of creamy, zesty lemon-tahini dressing.

NUTRITION

477kcal
Protein
42.1g
Fat
19.5g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

6 oz extra-firm tofu

0.25 cup cooked brown lentils

1 cup broccoli florets

1 medium red bell pepper

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 tbsp nutritional yeast

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp tamari

1 tbsp water

1 cup fresh spinach

PREPARATION

  • 1

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the tofu cubes, broccoli florets, and sliced bell pepper with avocado oil, sea salt, black pepper, and garlic powder.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway, until the tofu is golden and crisp.

  • 5

    In a small jar, whisk together the tahini, lemon juice, tamari, nutritional yeast, and water until the dressing is smooth and pourable.

  • 6

    Place the fresh spinach and cooked lentils in a serving bowl, then top with the warm roasted vegetables and tofu.

  • 7

    Drizzle the creamy tahini dressing over the bowl and enjoy immediately.