Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Extra firm tofu; 0.25 cup Chickpeas; 1.5 cup Broccoli florets; 1 tbsp Hemp seeds; 2 tbsp Nutritional yeast; 0.5 tbsp Tahini; 0.5 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Water

Roasted Vegetable Buddha Bowl with Tahini Dressing

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 Dressing

Oven-roasted tofu and broccoli florets served over a bed of protein-rich chickpeas, drizzled with a creamy lemon-tahini dressing that adds a nutty finish.

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NUTRITION

Protein

34.8g

Fat

23.2g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra firm tofu

0.25 cup Chickpeas

1.5 cup Broccoli florets

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

0.5 tbsp Tahini

0.5 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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
Pat the extra firm tofu dry with a clean towel to remove excess moisture and cut into 1-inch cubes.
3
In a large bowl, toss the tofu cubes, broccoli florets, and chickpeas with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the tofu is golden and the broccoli is tender.
5
While the vegetables roast, whisk together the tahini, lemon juice, and water in a small jar until the dressing is smooth and pourable.
6
Transfer the roasted vegetables and tofu to a serving bowl, sprinkle with nutritional yeast and hemp seeds, and finish by drizzling the tahini dressing over the top.