Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

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

Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

A vibrant Buddha bowl featuring crispy roasted sweet potato cubes, golden roasted chickpeas, tender baked tofu, and fresh kale, all brought together with a luscious maple-tahini drizzle. This bowl delivers a satisfying mix of textures and flavors, perfect for a balanced meal any time of the day.

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NUTRITION

605kcal
Protein
31.7g
Fat
25.4g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup roasted Chickpeas (130g)

2 cups chopped Kale (134g)

200g Firm Tofu, baked

1 tbsp Tahini (15g)

1 tsp Maple Syrup (7g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Rinse and drain chickpeas. Pat dry, then toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet or alongside the sweet potato if space allows.

  • 3

    Roast the sweet potato cubes and chickpeas in the oven for 25-30 minutes, until the sweet potatoes are tender and slightly crispy, and chickpeas are golden.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes, season with salt and pepper, and bake or pan-sear until lightly crispy on all sides.

  • 5

    Massage the chopped kale with a pinch of salt and a few drops of lemon juice to soften its texture.

  • 6

    For the maple-tahini sauce, whisk together tahini, maple syrup, lemon juice, and a splash of water to reach desired consistency. Adjust seasoning as needed.

  • 7

    Assemble the Buddha bowl by layering the roasted sweet potato, chickpeas, baked tofu, and massaged kale. Drizzle the maple-tahini sauce over the top, and serve immediately.

Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

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

Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Buddha Bowl with Maple-Tahini Sauce

A vibrant Buddha bowl featuring crispy roasted sweet potato cubes, golden roasted chickpeas, tender baked tofu, and fresh kale, all brought together with a luscious maple-tahini drizzle. This bowl delivers a satisfying mix of textures and flavors, perfect for a balanced meal any time of the day.

NUTRITION

605kcal
Protein
31.7g
Fat
25.4g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup roasted Chickpeas (130g)

2 cups chopped Kale (134g)

200g Firm Tofu, baked

1 tbsp Tahini (15g)

1 tsp Maple Syrup (7g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Rinse and drain chickpeas. Pat dry, then toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet or alongside the sweet potato if space allows.

  • 3

    Roast the sweet potato cubes and chickpeas in the oven for 25-30 minutes, until the sweet potatoes are tender and slightly crispy, and chickpeas are golden.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes, season with salt and pepper, and bake or pan-sear until lightly crispy on all sides.

  • 5

    Massage the chopped kale with a pinch of salt and a few drops of lemon juice to soften its texture.

  • 6

    For the maple-tahini sauce, whisk together tahini, maple syrup, lemon juice, and a splash of water to reach desired consistency. Adjust seasoning as needed.

  • 7

    Assemble the Buddha bowl by layering the roasted sweet potato, chickpeas, baked tofu, and massaged kale. Drizzle the maple-tahini sauce over the top, and serve immediately.