YOUR SOLIN GENERATED RECIPE
Roasted Veggie Power Bowl with Maple-Glazed Sweet Potatoes
A vibrant, nourishing bowl featuring tender maple-glazed sweet potatoes, crisp roasted mixed vegetables, golden tofu cubes, hearty edamame and chickpeas, all crowned with a sprinkle of crunchy pumpkin seeds. This power bowl offers a satisfying mix of textures and flavors, making it an ideal option for a hearty breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato (150g)
1 tbsp Maple Syrup (20g)
150g Firm Tofu
1/2 cup Shelled Edamame (75g)
1/4 cup Cooked Chickpeas (40g)
1 cup Mixed Vegetables (Broccoli & Bell Pepper, 150g)
0.5 oz Pumpkin Seeds (14g)
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cut the sweet potato into 1-inch cubes. Place them in a bowl and drizzle with maple syrup, tossing to coat evenly. Season lightly with salt and pepper.
Spread the sweet potato cubes on a baking sheet. Roast in the oven for about 25 minutes or until tender and slightly caramelized.
While the sweet potatoes roast, press the tofu to remove excess moisture and cut into 1-inch cubes. In a non-stick skillet over medium heat, lightly sauté the tofu cubes with a touch of olive oil until they develop a golden crust on all sides.
Prepare the other veggies: Toss the mixed broccoli and bell pepper with a pinch of salt and roast on a separate baking sheet or add them to the sweet potato tray for the last 10 minutes to keep them crisp.
Meanwhile, steam or microwave the shelled edamame for about 3-4 minutes until heated through.
If using, gently warm the cooked chickpeas in a pan with a dash of your favorite spices.
Assemble your bowl by layering the roasted maple-glazed sweet potatoes, seasoned chickpeas, roasted mixed vegetables, sautéed tofu, and steamed edamame. Top with a sprinkle of pumpkin seeds for added crunch and protein.
Enjoy your nutritious and flavorful power bowl that perfectly balances hearty textures and vibrant flavors.