Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tempeh; 0.13 cup Chickpeas; 1 cup Broccoli florets; 0.25 cup Sweet potato; 0.25 tbsp Tahini; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp hearts; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 tsp Garlic powder

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 tempeh and chickpeas served with sweet potatoes and broccoli, finished with a velvety lemon-tahini drizzle and savory nutritional yeast.

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NUTRITION

Protein

43.9g

Fat

26.1g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh

0.13 cup Chickpeas

1 cup Broccoli florets

0.25 cup Sweet potato

0.25 tbsp Tahini

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the tempeh and sweet potato into 1/2-inch cubes and chop broccoli into bite-sized florets.
3
Rinse and drain the chickpeas, then pat them thoroughly dry with a clean towel.
4
Place tempeh, chickpeas, sweet potato, and broccoli on the baking sheet.
5
Drizzle with olive oil and season with garlic powder, sea salt, and black pepper.
6
Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden brown.
7
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until smooth.
8
Assemble the bowl by layering the roasted ingredients and topping with nutritional yeast and hemp hearts.
9
Drizzle the creamy tahini dressing over the top and serve immediately.