Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Firm tofu; 0.5 cup Shelled edamame; 2 tbsp Nutritional yeast; 0.25 cup Canned chickpeas; 0.25 cup Cooked quinoa; 0.5 cup Broccoli florets; 0.25 cup Sweet potato; 0.5 tbsp Tahini; 1 tsp Lemon juice; 1 tsp Tamari; 0 tsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Water

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

Oven-roasted tofu and sweet potatoes are paired with crisp broccoli and a velvety tahini dressing for a deeply satisfying vegan bowl.

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NUTRITION

Protein

45.1g

Fat

23.1g

Carbs

52.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

0.25 cup Canned chickpeas

0.25 cup Cooked quinoa

0.5 cup Broccoli florets

0.25 cup Sweet potato

0.5 tbsp Tahini

1 tsp Lemon juice

1 tsp Tamari

0 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed tofu, sweet potatoes, and broccoli with olive oil, sea salt, and black pepper.
3
Spread the mixture on the baking sheet and roast for 20-25 minutes until the vegetables are tender and tofu is golden.
4
While roasting, whisk together tahini, lemon juice, tamari, garlic powder, nutritional yeast, and water in a small bowl until smooth.
5
Steam the edamame until bright green and tender.
6
Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted tofu mixture, chickpeas, and edamame.
7
Drizzle the velvety tahini dressing over the top and serve immediately.