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 oz Firm tofu; 0.5 cup Shelled edamame; 3 tbsp Nutritional yeast; 1 cup Broccoli florets; 1 cup Cauliflower florets; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive 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

Golden roasted tofu and crisp broccoli florets are tossed in a savory nutritional yeast coating and served over a bed of protein-rich edamame with a creamy tahini drizzle.

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NUTRITION

Protein

46.1g

Fat

27.6g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

3 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
3
In a large mixing bowl, toss the tofu cubes, broccoli florets, and cauliflower florets with the olive oil, garlic powder, sea salt, black pepper, and 2 tablespoons of the nutritional yeast.
4
Spread the seasoned tofu and vegetables in a single layer on the prepared baking sheet.
5
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden and slightly crisp.
6
While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water at a time until a pourable consistency is reached.
7
Steam the shelled edamame until bright green and tender, then place it in the base of a serving bowl.
8
Top the edamame with the roasted tofu and vegetables, sprinkle with the remaining 1 tablespoon of nutritional yeast, and finish with the creamy tahini dressing.