YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Buddha Bowl with Tahini
Sheet-pan roasted tofu and chickpeas tossed with tender broccoli, served over a bed of quinoa and drizzled with a creamy, velvety tahini dressing.
INGREDIENTS
8 oz Extra firm tofu
0.5 cup Chickpeas
1 cup Broccoli florets
0.13 cup Cooked quinoa
0.5 tbsp Tahini
0.5 tbsp Lemon juice
1 tbsp Water
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Nutritional yeast
0 tbsp Olive oil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
Toss the tofu, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, and garlic powder.
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the tofu is golden and the broccoli is tender.
In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and water until the dressing is smooth and creamy.
Place the cooked quinoa in a bowl and top with the roasted tofu and vegetable mixture.
Drizzle the tahini dressing over the bowl and serve immediately.