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

Enjoy this vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato cubes, hearty chickpeas, and fresh spinach, all lightly tossed in aromatic spices. It's a satisfying, balanced dish that’s both flavorful and nourishing.

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NUTRITION

572kcal
Protein
34.6g
Fat
22.1g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

1/2 cup Chickpeas (canned, drained)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & 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. Once drained, cut it into bite-sized cubes.

  • 3

    Toss tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Arrange the sweet potato cubes on a separate baking sheet. Roast both tofu and sweet potato in the oven. Bake tofu for about 25-30 minutes, turning halfway through, and sweet potato for about 20-25 minutes until tender and crispy on the edges.

  • 6

    Warm the chickpeas in a small pan over low heat with a sprinkle of salt and pepper, optionally mashing slightly for texture.

  • 7

    In a bowl, layer a base of fresh spinach. Top with roasted sweet potato, baked tofu, and warm chickpeas.

  • 8

    Drizzle any remaining pan juices over the bowl and serve immediately.

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

Enjoy this vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato cubes, hearty chickpeas, and fresh spinach, all lightly tossed in aromatic spices. It's a satisfying, balanced dish that’s both flavorful and nourishing.

NUTRITION

572kcal
Protein
34.6g
Fat
22.1g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

1/2 cup Chickpeas (canned, drained)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & 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. Once drained, cut it into bite-sized cubes.

  • 3

    Toss tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Arrange the sweet potato cubes on a separate baking sheet. Roast both tofu and sweet potato in the oven. Bake tofu for about 25-30 minutes, turning halfway through, and sweet potato for about 20-25 minutes until tender and crispy on the edges.

  • 6

    Warm the chickpeas in a small pan over low heat with a sprinkle of salt and pepper, optionally mashing slightly for texture.

  • 7

    In a bowl, layer a base of fresh spinach. Top with roasted sweet potato, baked tofu, and warm chickpeas.

  • 8

    Drizzle any remaining pan juices over the bowl and serve immediately.