Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounce Extra firm tofu; 0.25 cup Cooked brown lentils; 0.5 cup Shelled edamame; 2 tbsp Nutritional yeast; 1 cup Broccoli; 1 cup Kale; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Sheet-pan roasted tofu and broccoli served over earthy lentils and edamame, drizzled with a creamy lemon-tahini dressing and finished with a dusting of savory nutritional yeast.

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NUTRITION

Protein

47.5g

Fat

24.6g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

10 ounce Extra firm tofu

0.25 cup Cooked brown lentils

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

1 cup Broccoli

1 cup Kale

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Olive oil

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 and cut into one-inch cubes.
3
Toss the tofu and broccoli with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the mixture on the baking sheet and roast for 20 minutes until the tofu is golden.
5
Whisk together the tahini and lemon juice in a small bowl, adding water until smooth.
6
Place the kale in a bowl and top with the cooked lentils, edamame, roasted tofu, and broccoli.
7
Sprinkle with nutritional yeast and drizzle with the creamy dressing.