Roasted Sweet Potato and Black Bean Taco Bowl

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

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

Enjoy a vibrant, hearty bowl packed with roasted sweet potato, black beans, crispy tofu, and a perfectly poached egg, all tossed with fresh spinach, red bell pepper, and a zesty salsa for a delightful blend of textures and flavors.

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NUTRITION

544kcal
Protein
33.3g
Fat
10.2g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Black Beans (172g, cooked)

100g Extra-Firm Tofu

1 large Egg

1/2 cup Red Bell Pepper (75g, diced)

1 cup Spinach (30g)

2 tbsp Salsa (30g)

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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 lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, drain and rinse the black beans. Cut the extra-firm tofu into cubes, press to remove excess moisture if needed, then season lightly with salt and pepper.

  • 4

    Place the tofu on a separate baking sheet and roast in the oven for about 20 minutes, flipping halfway, until the edges are golden and crisp.

  • 5

    In a small pot, bring water to a gentle simmer and poach the egg until the whites are fully set, about 3-4 minutes. Alternatively, you can scramble or fry the egg if preferred.

  • 6

    Assemble the bowl by layering the roasted sweet potato, black beans, and tofu over a bed of fresh spinach and diced red bell pepper.

  • 7

    Top the bowl with your poached egg and drizzle the salsa evenly across. Serve immediately and enjoy the hearty blend of flavors!

Roasted Sweet Potato and Black Bean Taco Bowl

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

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

Enjoy a vibrant, hearty bowl packed with roasted sweet potato, black beans, crispy tofu, and a perfectly poached egg, all tossed with fresh spinach, red bell pepper, and a zesty salsa for a delightful blend of textures and flavors.

NUTRITION

544kcal
Protein
33.3g
Fat
10.2g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Black Beans (172g, cooked)

100g Extra-Firm Tofu

1 large Egg

1/2 cup Red Bell Pepper (75g, diced)

1 cup Spinach (30g)

2 tbsp Salsa (30g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, drain and rinse the black beans. Cut the extra-firm tofu into cubes, press to remove excess moisture if needed, then season lightly with salt and pepper.

  • 4

    Place the tofu on a separate baking sheet and roast in the oven for about 20 minutes, flipping halfway, until the edges are golden and crisp.

  • 5

    In a small pot, bring water to a gentle simmer and poach the egg until the whites are fully set, about 3-4 minutes. Alternatively, you can scramble or fry the egg if preferred.

  • 6

    Assemble the bowl by layering the roasted sweet potato, black beans, and tofu over a bed of fresh spinach and diced red bell pepper.

  • 7

    Top the bowl with your poached egg and drizzle the salsa evenly across. Serve immediately and enjoy the hearty blend of flavors!