Name: Roasted Vegetable and Quinoa Harvest Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 0.5 cup Cooked quinoa; 0.5 cup Chickpeas; 1 cup Brussels sprouts; 1 tsp Olive oil; 2 tbsp Nutritional yeast; 0.5 oz Pumpkin seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice

Roasted Vegetable and Quinoa Harvest 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 Quinoa Harvest Bowl

Roasted tofu and Brussels sprouts tossed with fluffy quinoa and chickpeas, finished with a savory sprinkle of nutritional yeast and crunchy pumpkin seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

24.4g

Carbs

59.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked quinoa

0.5 cup Chickpeas

1 cup Brussels sprouts

1 tsp Olive oil

2 tbsp Nutritional yeast

0.5 oz Pumpkin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.
3
Halve the Brussels sprouts and place them on the baking sheet along with the tofu and drained chickpeas.
4
Drizzle the mixture with olive oil and season evenly with sea salt, black pepper, and garlic powder.
5
Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden.
6
In a large serving bowl, combine the roasted tofu and vegetables with the warm cooked quinoa.
7
Stir in the nutritional yeast and fresh lemon juice until the ingredients are well coated.
8
Top the bowl with crunchy pumpkin seeds and serve immediately while warm.