Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz tempeh; 0.5 cup cooked brown lentils; 1 cup zucchini; 0.5 cup red bell pepper; 1 tbsp nutritional yeast; 0.5 tbsp hemp hearts; 0.5 tsp tahini; 1 tbsp lemon juice; 1 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp avocado oil

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.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Buddha Bowl with Tahini Dressing

Crispy roasted tempeh and vibrant vegetables served over earthy lentils, drizzled with a creamy lemon-tahini dressing for a satisfying crunch.

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NUTRITION

Protein

51.8g

Fat

25.6g

Carbs

55.4g

SERVINGS

1 serving

INGREDIENTS

6 oz tempeh

0.5 cup cooked brown lentils

1 cup zucchini

0.5 cup red bell pepper

1 tbsp nutritional yeast

0.5 tbsp hemp hearts

0.5 tsp tahini

1 tbsp lemon juice

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Dice the tempeh into bite-sized cubes and slice the zucchini and red bell pepper into uniform pieces.
3
Toss the tempeh and vegetables on the baking sheet with avocado oil, garlic powder, sea salt, and black pepper.
4
Roast for 20 to 25 minutes, tossing halfway through, until the tempeh is golden and the vegetables are tender.
5
In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until smooth.
6
Assemble the bowl by placing the cooked lentils at the base, topping with the roasted mixture, hemp hearts, and a drizzle of dressing.