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 Extra firm tofu; 0.25 cup Cooked brown lentils; 1 cup Broccoli florets; 1 cup Chopped kale; 2 tbsp Nutritional yeast; 0.5 tbsp Tahini; 1 tsp Lemon juice; 1 tsp Tamari; 0 tsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Crispy roasted tofu and tender broccoli florets served over earthy lentils with a creamy, zesty tahini drizzle that adds a velvety finish to every bite.

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NUTRITION

Protein

46.1g

Fat

19.4g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

0.25 cup Cooked brown lentils

1 cup Broccoli florets

1 cup Chopped kale

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tsp Lemon juice

1 tsp Tamari

0 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.
3
Toss the tofu and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the tofu and broccoli on the baking sheet and roast for 25 minutes until the tofu is golden and crispy.
5
In a small bowl, whisk together the tahini, lemon juice, tamari, and a splash of warm water until smooth.
6
Place the chopped kale in a large bowl and massage with a pinch of salt until softened.
7
Assemble the bowl by layering the massaged kale, cooked lentils, roasted broccoli, and crispy tofu.
8
Sprinkle with nutritional yeast and drizzle with the creamy tahini dressing before serving.