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; 1 cup Broccoli florets; 0.25 tsp Avocado oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Hemp seeds; 2 tbsp Nutritional yeast; 0.5 tsp Tahini; 1 tbsp Lemon juice; 1 tbsp Water

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

Crispy roasted chickpeas and tofu cubes tossed with vibrant broccoli florets and served over a bed of protein-rich hemp seeds with a zesty lemon-tahini drizzle.

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NUTRITION

Protein

50.7g

Fat

31.2g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Broccoli florets

0.25 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

0.5 tsp Tahini

1 tbsp Lemon juice

1 tbsp Water

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu, chickpeas, and broccoli with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crunchy.
6
In a small bowl, whisk together the tahini, lemon juice, and water until smooth to create the dressing.
7
Transfer the roasted vegetables and protein to a bowl and top with hemp seeds and nutritional yeast.
8
Drizzle with the lemon-tahini dressing before serving.