Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Extra firm tofu; 0.25 cup Chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 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 vibrant broccoli and cauliflower, finished with a savory nutritional yeast dusting and nutty hemp hearts.

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NUTRITION

Protein

34.7g

Fat

16.5g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

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

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture and cut into one-inch cubes.
3
Place the tofu, chickpeas, broccoli florets, and cauliflower florets on the baking sheet.
4
Season the mixture with sea salt, black pepper, and garlic powder, tossing well to coat.
5
Roast for 25 to 30 minutes until the vegetables are tender and the tofu is golden.
6
Transfer the roasted ingredients to a bowl and drizzle with fresh lemon juice.
7
Sprinkle with nutritional yeast and hemp hearts before serving warm.