Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Chickpeas; 0.5 medium Sweet potato; 1 cup Broccoli florets; 0.5 cup Cooked quinoa; 1 tsp Tahini; 1 tbsp Lemon juice; 0 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

Oven-roasted chicken and vibrant vegetables served over fluffy quinoa with a creamy, zesty tahini drizzle that adds a nutty finish to every bite.

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NUTRITION

Protein

43.5g

Fat

9.3g

Carbs

69.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Chickpeas

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Cooked quinoa

1 tsp Tahini

1 tbsp Lemon juice

0 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 your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Dice the chicken breast and sweet potato into small, uniform cubes to ensure they cook at the same rate.
3
Place the chicken, sweet potato, broccoli, and chickpeas on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the ingredients out in a single layer and roast for 22 minutes until the chicken is cooked through and the sweet potatoes are tender.
5
While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water if needed to reach a smooth, pourable consistency.
6
Place the cooked quinoa in a serving bowl, top with the roasted chicken and vegetable mixture, and drizzle the tahini dressing over the top.