Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

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

Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

A vibrant bowl combining roasted sweet potato and pumpkin with a warm, spiced curry base, crowned by crispy paprika tofu, hearty chickpeas, and tender edamame. Enjoy a burst of autumnal flavors in every bite!

Try 7 days free, then $12.99 / mo.

NUTRITION

600kcal
Protein
34.4g
Fat
21.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Chickpeas (82g)

100g Roasted Sweet Potato

100g Roasted Pumpkin

1/2 cup Shelled Edamame (75g)

1 medium Red Onion

2 cloves Garlic

1/4 cup Coconut Milk (light)

1 tsp Paprika

1 tsp Curry Powder

Salt & Pepper to taste

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into cubes and toss with half the paprika, a pinch of salt, and a drizzle of olive oil.

  • 2

    Preheat oven to 400°F. Toss diced sweet potato and pumpkin with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    In a skillet, heat a small amount of olive oil over medium heat. Sauté chopped red onion and minced garlic until softened and fragrant.

  • 4

    Stir in the curry powder and remaining paprika, then pour in the coconut milk to create a light curry sauce. Allow the sauce to simmer for a few minutes.

  • 5

    Meanwhile, pan-fry the seasoned tofu until golden and crispy on all sides.

  • 6

    Assemble the bowl by layering the roasted sweet potato, pumpkin, crispy tofu, chickpeas, and edamame. Drizzle the warm curry sauce over the top and gently toss to combine.

  • 7

    Season with extra salt and pepper if desired and serve warm.

Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

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

Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Pumpkin Curry Bowl with Crispy Paprika Tofu

A vibrant bowl combining roasted sweet potato and pumpkin with a warm, spiced curry base, crowned by crispy paprika tofu, hearty chickpeas, and tender edamame. Enjoy a burst of autumnal flavors in every bite!

NUTRITION

600kcal
Protein
34.4g
Fat
21.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Chickpeas (82g)

100g Roasted Sweet Potato

100g Roasted Pumpkin

1/2 cup Shelled Edamame (75g)

1 medium Red Onion

2 cloves Garlic

1/4 cup Coconut Milk (light)

1 tsp Paprika

1 tsp Curry Powder

Salt & Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into cubes and toss with half the paprika, a pinch of salt, and a drizzle of olive oil.

  • 2

    Preheat oven to 400°F. Toss diced sweet potato and pumpkin with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    In a skillet, heat a small amount of olive oil over medium heat. Sauté chopped red onion and minced garlic until softened and fragrant.

  • 4

    Stir in the curry powder and remaining paprika, then pour in the coconut milk to create a light curry sauce. Allow the sauce to simmer for a few minutes.

  • 5

    Meanwhile, pan-fry the seasoned tofu until golden and crispy on all sides.

  • 6

    Assemble the bowl by layering the roasted sweet potato, pumpkin, crispy tofu, chickpeas, and edamame. Drizzle the warm curry sauce over the top and gently toss to combine.

  • 7

    Season with extra salt and pepper if desired and serve warm.