Roasted Rainbow Vegetable Power Bowl

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

Roasted Rainbow Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Power Bowl

A vibrant, nutrient-packed bowl featuring perfectly roasted seasonal vegetables laid over fluffy quinoa. Sweet caramelized butternut squash, crispy Brussels sprouts, tender roasted peppers, and fresh herbs create a colorful, satisfying meal full of different textures and flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

626kcal
Protein
39.8g
Fat
22.3g
Carbs
89.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup butternut squash, cubed

1 cup Brussels sprouts, halved

1 medium red bell pepper, sliced

1 cup chickpeas, drained and rinsed

2 teaspoons extra virgin olive oil

1 tablespoon pumpkin seeds

1/2 cup firm tofu, cubed

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes

  • 3

    Cook quinoa according to package instructions and set aside

  • 4

    Cut butternut squash into 1-inch cubes, halve the Brussels sprouts, and slice the bell pepper

  • 5

    Drain and rinse chickpeas, pat dry with paper towels

  • 6

    On a large baking sheet, toss butternut squash, Brussels sprouts, bell pepper, chickpeas, and tofu cubes with olive oil, salt, and pepper

  • 7

    Spread vegetables and tofu evenly on the baking sheet, ensuring they're not overcrowded

  • 8

    Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and tofu is slightly crispy

  • 9

    Place the cooked quinoa in a bowl and top with roasted vegetables and tofu

  • 10

    Sprinkle with pumpkin seeds

  • 11

    Season with additional salt and pepper if desired, serve warm

Roasted Rainbow Vegetable Power Bowl

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

Roasted Rainbow Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Power Bowl

A vibrant, nutrient-packed bowl featuring perfectly roasted seasonal vegetables laid over fluffy quinoa. Sweet caramelized butternut squash, crispy Brussels sprouts, tender roasted peppers, and fresh herbs create a colorful, satisfying meal full of different textures and flavors.

NUTRITION

626kcal
Protein
39.8g
Fat
22.3g
Carbs
89.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup butternut squash, cubed

1 cup Brussels sprouts, halved

1 medium red bell pepper, sliced

1 cup chickpeas, drained and rinsed

2 teaspoons extra virgin olive oil

1 tablespoon pumpkin seeds

1/2 cup firm tofu, cubed

Salt and pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes

  • 3

    Cook quinoa according to package instructions and set aside

  • 4

    Cut butternut squash into 1-inch cubes, halve the Brussels sprouts, and slice the bell pepper

  • 5

    Drain and rinse chickpeas, pat dry with paper towels

  • 6

    On a large baking sheet, toss butternut squash, Brussels sprouts, bell pepper, chickpeas, and tofu cubes with olive oil, salt, and pepper

  • 7

    Spread vegetables and tofu evenly on the baking sheet, ensuring they're not overcrowded

  • 8

    Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and tofu is slightly crispy

  • 9

    Place the cooked quinoa in a bowl and top with roasted vegetables and tofu

  • 10

    Sprinkle with pumpkin seeds

  • 11

    Season with additional salt and pepper if desired, serve warm