Smoky Cumin-Spiced Bean and Sweet Potato Bowl

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

Smoky Cumin-Spiced Bean and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Smoky Cumin-Spiced Bean and Sweet Potato Bowl

Savor this hearty bowl featuring tender roasted sweet potato, smoky black beans, fluffy quinoa, and savory pan-seared tofu lightly dusted with cumin and smoked paprika. A burst of fresh spinach and a drizzle of olive oil tie the flavors together for a balanced, satisfying meal perfect for any time of day.

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NUTRITION

598kcal
Protein
34.0g
Fat
12.2g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans (rinsed, canned)

1/2 cup cooked Quinoa

4 oz Extra Firm Tofu

1 cup Fresh Spinach

1/2 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, press the tofu lightly with paper towels and cut it into cubes. In a small bowl, mix the ground cumin, smoked paprika, and garlic powder.

  • 5

    Heat a non-stick skillet over medium heat with the remaining olive oil. Add the tofu cubes and sprinkle with the spice blend. Sauté for 5-7 minutes until the tofu is golden on all sides.

  • 6

    In a bowl, combine the roasted sweet potatoes, spiced tofu, black beans, and cooked quinoa. Toss gently to mix.

  • 7

    Fold in the fresh spinach and season with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.

Smoky Cumin-Spiced Bean and Sweet Potato Bowl

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

Smoky Cumin-Spiced Bean and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Smoky Cumin-Spiced Bean and Sweet Potato Bowl

Savor this hearty bowl featuring tender roasted sweet potato, smoky black beans, fluffy quinoa, and savory pan-seared tofu lightly dusted with cumin and smoked paprika. A burst of fresh spinach and a drizzle of olive oil tie the flavors together for a balanced, satisfying meal perfect for any time of day.

NUTRITION

598kcal
Protein
34.0g
Fat
12.2g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans (rinsed, canned)

1/2 cup cooked Quinoa

4 oz Extra Firm Tofu

1 cup Fresh Spinach

1/2 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, press the tofu lightly with paper towels and cut it into cubes. In a small bowl, mix the ground cumin, smoked paprika, and garlic powder.

  • 5

    Heat a non-stick skillet over medium heat with the remaining olive oil. Add the tofu cubes and sprinkle with the spice blend. Sauté for 5-7 minutes until the tofu is golden on all sides.

  • 6

    In a bowl, combine the roasted sweet potatoes, spiced tofu, black beans, and cooked quinoa. Toss gently to mix.

  • 7

    Fold in the fresh spinach and season with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.