Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Savor the textures and flavors of crispy baked tofu paired with tender roasted sweet potato, hearty chickpeas, and fresh spinach, all lightly drizzled with extra virgin olive oil and seasoned with aromatic spices. This balanced bowl offers a satisfying blend of protein, fiber, and vibrant flavors perfect for a wholesome dinner.

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NUTRITION

506kcal
Protein
31.9g
Fat
17.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 medium Sweet Potato (approx 150g)

100g Chickpeas (canned, drained, rinsed)

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and gently toss with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper.

  • 3

    Spread the tofu cubes evenly on the baking sheet and drizzle with half of the olive oil. Bake for 25-30 minutes until crispy, flipping halfway through.

  • 4

    While tofu bakes, peel and dice the sweet potato into 1-inch pieces. Toss with a pinch of salt, black pepper, and a small drizzle of olive oil. Spread on another baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 5

    In the last 10 minutes of roasting, add the chickpeas to the sweet potato baking sheet to warm through.

  • 6

    Assemble the bowl by placing fresh spinach at the base, then layering the roasted sweet potato and chickpeas, and finally topping with crispy baked tofu.

  • 7

    Drizzle any remaining olive oil over the bowl if desired, and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Savor the textures and flavors of crispy baked tofu paired with tender roasted sweet potato, hearty chickpeas, and fresh spinach, all lightly drizzled with extra virgin olive oil and seasoned with aromatic spices. This balanced bowl offers a satisfying blend of protein, fiber, and vibrant flavors perfect for a wholesome dinner.

NUTRITION

506kcal
Protein
31.9g
Fat
17.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 medium Sweet Potato (approx 150g)

100g Chickpeas (canned, drained, rinsed)

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and gently toss with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper.

  • 3

    Spread the tofu cubes evenly on the baking sheet and drizzle with half of the olive oil. Bake for 25-30 minutes until crispy, flipping halfway through.

  • 4

    While tofu bakes, peel and dice the sweet potato into 1-inch pieces. Toss with a pinch of salt, black pepper, and a small drizzle of olive oil. Spread on another baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 5

    In the last 10 minutes of roasting, add the chickpeas to the sweet potato baking sheet to warm through.

  • 6

    Assemble the bowl by placing fresh spinach at the base, then layering the roasted sweet potato and chickpeas, and finally topping with crispy baked tofu.

  • 7

    Drizzle any remaining olive oil over the bowl if desired, and serve warm.