Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz extra firm tofu; 0.5 cup chickpeas; 1 cup broccoli florets; 0.5 tbsp olive oil; 2 tbsp nutritional yeast; 1 tbsp hemp hearts; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp lemon juice

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

Oven-roasted tofu and chickpeas tossed with tender broccoli florets, finished with a savory nutritional yeast dusting for a satisfyingly crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.4g

Fat

27.5g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

9 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

0.5 tbsp olive oil

2 tbsp nutritional yeast

1 tbsp hemp hearts

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 your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the extra firm tofu dry with a clean kitchen towel and cut into 1-inch cubes.
3
In a large mixing bowl, combine the tofu cubes, rinsed chickpeas, and broccoli florets.
4
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat everything evenly.
5
Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.
6
Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the broccoli is slightly charred.
7
Remove from the oven and immediately toss with nutritional yeast and hemp hearts while the ingredients are still hot.
8
Squeeze fresh lemon juice over the top and serve immediately in a deep bowl.