Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 0.25 cup Canned chickpeas; 0.5 cup Shelled edamame; 1 tbsp Hemp seeds; 2 tbsp Nutritional yeast; 1 cup Broccoli florets; 1 cup Baby spinach; 1 tsp Olive oil; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Roasted Vegetable and Chickpea Buddha 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 Chickpea Buddha Bowl

Crispy roasted tofu and chickpeas tossed with vibrant broccoli and edamame, served over fresh spinach with a savory nutritional yeast dusting.

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NUTRITION

Protein

40.2g

Fat

23.2g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.25 cup Canned chickpeas

0.5 cup Shelled edamame

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Baby spinach

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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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, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu, chickpeas, and broccoli with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the tofu is golden and the broccoli is tender.
5
While roasting, steam the edamame according to package directions.
6
Assemble the bowl by placing a bed of fresh baby spinach at the bottom.
7
Top with the roasted tofu mixture and steamed edamame.
8
Drizzle with lemon juice and sprinkle with hemp seeds and nutritional yeast before serving.