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

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

Crispy oven-roasted tempeh and tender broccoli florets served over earthy lentils with a velvety lemon-tahini drizzle.

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NUTRITION

Protein

49.1g

Fat

26.1g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.5 cup Cooked brown lentils

1 cup Broccoli florets

2 tbsp Nutritional yeast

1 tbsp Tahini

1 tbsp Lemon juice

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Water

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the tempeh into bite-sized cubes and place them in a bowl with the broccoli florets.
3
Toss the tempeh and broccoli with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the mixture across the prepared baking sheet in a single layer and roast for 15 minutes.
5
Remove the tray, sprinkle the nutritional yeast over the vegetables and tempeh, then roast for another 5 minutes until golden and crispy.
6
While roasting, whisk together the tahini, lemon juice, and water in a small bowl until the dressing is smooth and pourable.
7
Assemble the bowl by placing the warm lentils at the base and topping them with the roasted tempeh and broccoli.
8
Finish by drizzling the lemon-tahini dressing over the entire bowl and serve immediately.