Name: Roasted Vegetable Buddha Bowl with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz firm tofu; 0.5 cup canned chickpeas; 3 tbsp nutritional yeast; 1 tbsp hemp hearts; 1 cup broccoli florets; 1 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

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

Oven-roasted tofu and chickpeas paired with charred broccoli florets, finished with a creamy, nutty tahini drizzle for a satisfying plant-based meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.5g

Fat

35.5g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz firm tofu

0.5 cup canned chickpeas

3 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup broccoli florets

1 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

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 for easy cleanup.
2
Press the firm tofu between paper towels to remove excess moisture, then cut into even 1-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the tofu is golden and the broccoli is slightly charred.
5
While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.
6
Transfer the roasted vegetables and tofu to a serving bowl, then toss with the nutritional yeast to coat.
7
Top the bowl with hemp hearts and drizzle the creamy tahini dressing over everything before serving.