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 a vibrant bowl featuring crispy baked tofu, perfectly roasted sweet potato cubes, and hearty chickpeas on a bed of fresh spinach, finished with a sprinkle of nutritious hemp seeds and a drizzle of olive oil. This dish brings a delightful mix of textures and flavors, with a harmonious balance of savory, slightly sweet, and nutty tones to satisfy your palate and fuel your day.

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NUTRITION

567kcal
Protein
35.9g
Fat
22.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1 medium Sweet Potato (~150g)

1/2 cup Chickpeas (82g)

1 cup Fresh Spinach (30g)

2 Tbsp Hemp Seeds (20g)

1 tsp Olive Oil (5g)

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu with a portion of paprika, garlic powder, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread the tofu cubes evenly and drizzle with half the olive oil. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil, salt, and pepper, and spread them out on another baking sheet. Roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    If using canned chickpeas, rinse and drain them. Season lightly with salt, pepper, and a pinch of garlic powder, and warm them in a small pan over medium heat for 5 minutes.

  • 6

    Prepare your bowl by layering a bed of fresh spinach. Top with roasted sweet potato cubes, baked tofu, and chickpeas.

  • 7

    Finish by sprinkling hemp seeds over the bowl and drizzling any remaining olive oil. Serve immediately and enjoy the blend of textures and flavors.

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 a vibrant bowl featuring crispy baked tofu, perfectly roasted sweet potato cubes, and hearty chickpeas on a bed of fresh spinach, finished with a sprinkle of nutritious hemp seeds and a drizzle of olive oil. This dish brings a delightful mix of textures and flavors, with a harmonious balance of savory, slightly sweet, and nutty tones to satisfy your palate and fuel your day.

NUTRITION

567kcal
Protein
35.9g
Fat
22.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1 medium Sweet Potato (~150g)

1/2 cup Chickpeas (82g)

1 cup Fresh Spinach (30g)

2 Tbsp Hemp Seeds (20g)

1 tsp Olive Oil (5g)

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu with a portion of paprika, garlic powder, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread the tofu cubes evenly and drizzle with half the olive oil. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil, salt, and pepper, and spread them out on another baking sheet. Roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    If using canned chickpeas, rinse and drain them. Season lightly with salt, pepper, and a pinch of garlic powder, and warm them in a small pan over medium heat for 5 minutes.

  • 6

    Prepare your bowl by layering a bed of fresh spinach. Top with roasted sweet potato cubes, baked tofu, and chickpeas.

  • 7

    Finish by sprinkling hemp seeds over the bowl and drizzling any remaining olive oil. Serve immediately and enjoy the blend of textures and flavors.