Name: Roasted Vegetable Buddha Bowl with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 0.5 cup Cooked green lentils; 1 cup Broccoli florets; 1 cup Chopped kale; 1 tsp Tahini; 1 tbsp Lemon juice; 0 tsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Vegetable Buddha Bowl with Tahini Drizzle

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 Drizzle

Sheet-pan roasted tofu and broccoli served over earthy lentils with a creamy, zesty tahini drizzle that adds a velvety finish to every bite.

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NUTRITION

Protein

45.1g

Fat

17.0g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Cooked green lentils

1 cup Broccoli florets

1 cup Chopped kale

1 tsp Tahini

1 tbsp Lemon juice

0 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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 tofu to remove excess moisture, then cut into 1-inch cubes.
3
Toss the tofu and broccoli florets with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the tofu and broccoli in a single layer on the baking sheet and roast for 20-25 minutes until the tofu is golden and the broccoli is tender.
5
While roasting, whisk together the tahini and lemon juice in a small bowl, adding a splash of warm water if needed to reach a pourable consistency.
6
Place the chopped kale in a serving bowl and top with the warm cooked lentils.
7
Add the roasted tofu and broccoli to the bowl.
8
Drizzle the creamy tahini dressing over the top and serve immediately.