YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Quinoa Power Bowl
A vibrant and energizing power bowl combining nutty quinoa, tender roasted sweet potato, hearty black beans, crisp kale, and savory roasted tofu, all lightly brightened with a fresh squeeze of lime. This bowl perfectly balances textures and flavors, providing a satisfying meal that nurtures and fuels your day.
INGREDIENTS
1 cup cooked quinoa (185g)
100g roasted sweet potato
1/2 cup black beans (86g)
1 cup raw kale (67g)
160g extra-firm tofu, roasted
1 tsp lime juice
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a small amount of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly crispy on the edges.
Press the extra-firm tofu to remove excess water, then cut into cubes. Season with a pinch of salt and your preferred spices (such as garlic powder and paprika) before placing on a separate baking sheet. Roast tofu at the same temperature for about 20 minutes, flipping halfway through until golden and firm.
While the sweet potato and tofu are roasting, prepare 1 cup of quinoa according to the package instructions. Once cooked, fluff with a fork.
Rinse the kale and remove any thick stems. You can either massage the kale with a little salt and a squeeze of lime juice to soften the leaves or leave it raw for extra crunch.
Warm the black beans gently in a small saucepan or in the microwave, then drain any excess liquid.
Assemble the power bowl by layering the quinoa, roasted sweet potato, black beans, kale, and roasted tofu. Drizzle the bowl lightly with 1 teaspoon of lime juice for brightness.
Toss gently to mix the flavors and serve warm.