Roasted Vegetable Buddha Bowl with Tahini

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

Roasted Vegetable Buddha Bowl with Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini

Crispy roasted tofu and vibrant vegetables served over a bed of fluffy quinoa, drizzled with a creamy, zesty lemon-tahini dressing.

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NUTRITION

585kcal
Protein
45.5g
Fat
19.4g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked brown lentils

0.5 cup Cooked quinoa

3 tbsp Nutritional yeast

1 tbsp Tahini

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Tamari

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture for 10 minutes, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu, broccoli florets, and cauliflower florets with tamari, garlic powder, sea salt, and black pepper.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the vegetables are tender and tofu is golden.

  • 5

    In a small jar, whisk together the tahini, nutritional yeast, and lemon juice, adding 1-2 tablespoons of warm water until the dressing is silky.

  • 6

    Divide the cooked quinoa and lentils between bowls, top with the roasted tofu and vegetables, and finish with a generous drizzle of the tahini sauce.

Roasted Vegetable Buddha Bowl with Tahini

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

Roasted Vegetable Buddha Bowl with Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini

Crispy roasted tofu and vibrant vegetables served over a bed of fluffy quinoa, drizzled with a creamy, zesty lemon-tahini dressing.

NUTRITION

585kcal
Protein
45.5g
Fat
19.4g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked brown lentils

0.5 cup Cooked quinoa

3 tbsp Nutritional yeast

1 tbsp Tahini

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Tamari

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture for 10 minutes, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu, broccoli florets, and cauliflower florets with tamari, garlic powder, sea salt, and black pepper.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the vegetables are tender and tofu is golden.

  • 5

    In a small jar, whisk together the tahini, nutritional yeast, and lemon juice, adding 1-2 tablespoons of warm water until the dressing is silky.

  • 6

    Divide the cooked quinoa and lentils between bowls, top with the roasted tofu and vegetables, and finish with a generous drizzle of the tahini sauce.