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 Cooked chickpeas; 2 cup Broccoli florets; 3 tbsp Nutritional yeast; 1 tsp Tahini; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tsp 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 and a creamy, nutty tahini drizzle for a satisfyingly crisp texture.

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NUTRITION

Protein

48.1g

Fat

23.7g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Cooked chickpeas

2 cup Broccoli florets

3 tbsp Nutritional yeast

1 tsp Tahini

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp 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 extra firm tofu with a clean towel to remove excess moisture, then cut into 1-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden.
5
Remove from the oven and immediately toss the roasted ingredients with the nutritional yeast while still hot to create a savory coating.
6
In a small ramekin, whisk together the tahini and lemon juice with a splash of water to reach a pourable consistency.
7
Transfer the roasted vegetable and protein mix to a bowl and finish with the creamy tahini drizzle.