YOUR SOLIN GENERATED RECIPE
Smoky Sweet Potato and Black Bean Power Bowl
Enjoy a vibrant bowl bursting with smoky roasted sweet potatoes, hearty black beans, savory grilled tofu, fluffy quinoa, and a perfectly fried egg – all finished with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika, cumin, salt, and pepper. This power bowl is as visually appealing as it is satisfying, balancing textures and flavors for a nutritious and energizing meal.
INGREDIENTS
1 medium Sweet Potato (~114g)
1/2 cup Black Beans (~130g)
150g Extra-Firm Tofu
1/2 cup Cooked Quinoa (~92g)
1 Large Egg, Fried (~50g)
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato. Toss the cubes with half of the olive oil, smoked paprika, cumin, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly crispy.
While the sweet potatoes roast, drain and rinse the black beans and warm them in a small saucepan over low heat with a pinch of salt and extra smoked paprika.
Cut the extra-firm tofu into bite-sized cubes. In a non-stick skillet over medium heat, add a small splash of olive oil and sauté the tofu until golden on all sides, about 5-7 minutes.
Prepare the quinoa according to package instructions if not already cooked. A 1/2 cup serving works best for this bowl.
In a separate pan or using a non-stick skillet, fry the egg to your preference (sunny side up works beautifully) ensuring the yolk remains runny to help bind the bowl’s components.
Assemble the power bowl by layering the roasted sweet potatoes, warmed black beans, sautéed tofu, and cooked quinoa. Top with the fried egg and drizzle the remaining olive oil over the bowl.
Finish with an extra light sprinkle of smoked paprika, cumin, salt, and pepper if desired, and serve warm.