YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Buddha Bowl
Roasted tofu and chickpeas tossed in savory nutritional yeast, served over a bed of fluffy quinoa and vibrant greens with a zesty lemon finish.
INGREDIENTS
8 oz extra firm tofu
0.25 cup canned chickpeas
0.25 cup cooked quinoa
3 tbsp nutritional yeast
1 cup broccoli florets
1 cup baby spinach
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into half-inch cubes.
In a large mixing bowl, combine the tofu cubes, drained chickpeas, and broccoli florets.
Drizzle with olive oil and sprinkle with nutritional yeast, sea salt, black pepper, and garlic powder, tossing until everything is well-coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.
Place the fresh baby spinach and cooked quinoa in a serving bowl as the base.
Top the greens and grains with the roasted tofu and vegetable mixture.
Finish by drizzling the entire bowl with fresh lemon juice for a bright, clean flavor profile.