YOUR SOLIN GENERATED RECIPE
Creamy Potato Power Bowl with Avocado-Chickpea Mash
Enjoy a vibrant, creamy power bowl where tender boiled potatoes meld with a silky avocado-chickpea mash, complemented by protein-packed tofu, a perfectly poached egg, and a cool dollop of Greek yogurt. A drizzle of olive oil and a squeeze of lemon brighten the bowl for a balanced and satisfying meal.
INGREDIENTS
1 medium Boiled Potato (150g)
1/2 medium Avocado (100g)
1/3 cup cooked Chickpeas (55g)
3 ounces Extra Firm Tofu (85g)
1 large Egg (50g, hard-boiled)
1/4 cup Greek Yogurt (60g)
1/2 teaspoon Olive Oil
PREPARATION
Begin by boiling the potato until tender, then peel and roughly cube it.
In a small bowl, blend the chickpeas with the avocado using a fork or a mini food processor until reaching a creamy, chunky consistency. Season with a pinch of salt, garlic powder, and a squeeze of lemon juice.
Lightly pan-sear the extra firm tofu cubes until they develop a slight golden crust.
Prepare the egg by boiling or poaching it to your desired doneness.
In a serving bowl, arrange the cubed potato as the base and layer the avocado-chickpea mash on top.
Add the seared tofu and place the egg (sliced in half if desired) on the bowl.
Top with a dollop of Greek yogurt and drizzle with olive oil.
Finish with extra seasonings like black pepper and a squeeze of lemon juice, then serve warm.