Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

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

Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

Enjoy a vibrant and nourishing bowl featuring tender roasted sweet potato cubes, crispy chickpeas, and savory baked tofu nestled on a bed of fresh spinach. Finished with a creamy tahini and lemon drizzle, this Buddha bowl is a delicious balance of sweet, savory, and tangy flavors with a satisfying texture in every bite.

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NUTRITION

580kcal
Protein
33.2g
Fat
19.6g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

125g Chickpeas (canned, drained)

200g Extra-Firm Tofu

1 cup Fresh Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

Salt, Pepper, Paprika, Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-size pieces. Rinse and drain the chickpeas.

  • 2

    On a baking sheet lined with parchment paper, toss the sweet potato cubes and chickpeas with a pinch of salt, pepper, paprika, and garlic powder. Roast them in the oven for about 20-25 minutes until tender and slightly crisp.

  • 3

    While the sweet potato and chickpeas are roasting, press the extra-firm tofu to remove excess moisture and cut it into cubes. Season lightly with salt, pepper, and garlic powder, then bake or pan-sear it until the edges are golden (about 10-12 minutes).

  • 4

    Prepare the tahini drizzle by whisking together tahini and lemon juice. If the consistency is too thick, add a teaspoon of water at a time until smooth.

  • 5

    To assemble the bowl, place a bed of fresh spinach in a bowl. Add the roasted sweet potato, chickpeas, and tofu on top.

  • 6

    Drizzle the tahini lemon sauce over the bowl. Serve warm and enjoy your balanced, flavorful Buddha bowl.

Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

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

Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Buddha Bowl with Tahini Drizzle

Enjoy a vibrant and nourishing bowl featuring tender roasted sweet potato cubes, crispy chickpeas, and savory baked tofu nestled on a bed of fresh spinach. Finished with a creamy tahini and lemon drizzle, this Buddha bowl is a delicious balance of sweet, savory, and tangy flavors with a satisfying texture in every bite.

NUTRITION

580kcal
Protein
33.2g
Fat
19.6g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

125g Chickpeas (canned, drained)

200g Extra-Firm Tofu

1 cup Fresh Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

Salt, Pepper, Paprika, Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-size pieces. Rinse and drain the chickpeas.

  • 2

    On a baking sheet lined with parchment paper, toss the sweet potato cubes and chickpeas with a pinch of salt, pepper, paprika, and garlic powder. Roast them in the oven for about 20-25 minutes until tender and slightly crisp.

  • 3

    While the sweet potato and chickpeas are roasting, press the extra-firm tofu to remove excess moisture and cut it into cubes. Season lightly with salt, pepper, and garlic powder, then bake or pan-sear it until the edges are golden (about 10-12 minutes).

  • 4

    Prepare the tahini drizzle by whisking together tahini and lemon juice. If the consistency is too thick, add a teaspoon of water at a time until smooth.

  • 5

    To assemble the bowl, place a bed of fresh spinach in a bowl. Add the roasted sweet potato, chickpeas, and tofu on top.

  • 6

    Drizzle the tahini lemon sauce over the bowl. Serve warm and enjoy your balanced, flavorful Buddha bowl.