YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Buddha Bowl with Tahini Dressing
Roasted cauliflower and crispy tofu cubes served over earthy lentils and fresh spinach, finished with a drizzle of velvety tahini dressing.
INGREDIENTS
8 oz Extra firm tofu
0.5 cup Cooked brown lentils
1 cup Cauliflower florets
2 tbsp Nutritional yeast
0.5 tbsp Hemp hearts
0.5 tbsp Tahini
1 tsp Lemon juice
1 tsp Tamari
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Fresh baby spinach
0 tsp Avocado oil
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove moisture, then slice into small cubes.
In a bowl, toss the tofu cubes and cauliflower florets with avocado oil, garlic powder, sea salt, and black pepper.
Arrange the tofu and cauliflower in a single layer on the baking sheet and roast for 25 minutes until golden brown.
Prepare the dressing by whisking together the tahini, lemon juice, and tamari in a small jar, adding a teaspoon of water if needed to reach a pourable consistency.
Assemble the bowl by layering the fresh baby spinach and cooked lentils, then topping with the roasted cauliflower and tofu.
Garnish the bowl with nutritional yeast and hemp hearts before drizzling with the velvety tahini dressing.