Name: Tofu & Roasted Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.5 cup Canned chickpeas; 1 cup Butternut squash; 1 cup Broccoli florets; 0.5 tbsp Extra virgin olive oil; 2 tbsp Hemp hearts; 0.25 cup Nonfat plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tofu & Roasted Vegetable Power Bowl

Oven-roasted tofu and butternut squash tossed with charred broccoli and chickpeas, finished with a creamy lemon-yogurt drizzle and a crunchy hemp heart topping.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

66.1g

Fat

45.2g

Carbs

58.4g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Butternut squash

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

2 tbsp Hemp hearts

0.25 cup Nonfat plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu between paper towels to remove excess moisture, then cut it into 1-inch cubes.
3
Place the tofu, butternut squash, broccoli florets, and chickpeas on the baking sheet.
4
Drizzle with olive oil and sprinkle with smoked paprika, sea salt, and black pepper, tossing to coat evenly.
5
Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and the tofu is golden brown.
6
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl to create the dressing.
7
Divide the roasted tofu and vegetables into two bowls, drizzle with the yogurt sauce, and top with hemp hearts.