Ginger-Garlic Sweet Potato Stir Fry Bowl

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

Ginger-Garlic Sweet Potato Stir Fry Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Sweet Potato Stir Fry Bowl

A vibrant and hearty stir fry bowl featuring tender sweet potato cubes, extra firm tofu, and nutrient-packed chickpeas and edamame, all infused with the bright flavors of ginger, garlic, and red bell pepper. This bowl offers a delightful mix of savory and slightly spicy notes with a hint of sesame, perfect for a nutritious and satisfying meal.

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NUTRITION

564kcal
Protein
34.7g
Fat
17.1g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

150 grams Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1/2 cup Edamame (boiled, without salt)

1 medium Red Bell Pepper

1 tbsp Fresh Ginger, grated

2 cloves Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Peel and cube the sweet potato into bite-sized pieces. Rinse and drain chickpeas, and cut the extra firm tofu into cubes. Deseed and slice the red bell pepper into strips.

  • 2

    In a wok or large skillet, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring until fragrant.

  • 3

    Add the sweet potato cubes to the pan and stir-fry for 5 minutes until they begin to soften.

  • 4

    Mix in the tofu cubes, chickpeas, edamame, and red bell pepper. Drizzle the low sodium soy sauce over the mixture.

  • 5

    Stir-fry everything together for an additional 7-10 minutes, or until the vegetables are tender and tofu is heated through, ensuring even cooking.

  • 6

    Taste and adjust seasoning as needed, then serve hot in a bowl.

Ginger-Garlic Sweet Potato Stir Fry Bowl

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

Ginger-Garlic Sweet Potato Stir Fry Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Sweet Potato Stir Fry Bowl

A vibrant and hearty stir fry bowl featuring tender sweet potato cubes, extra firm tofu, and nutrient-packed chickpeas and edamame, all infused with the bright flavors of ginger, garlic, and red bell pepper. This bowl offers a delightful mix of savory and slightly spicy notes with a hint of sesame, perfect for a nutritious and satisfying meal.

NUTRITION

564kcal
Protein
34.7g
Fat
17.1g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

150 grams Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1/2 cup Edamame (boiled, without salt)

1 medium Red Bell Pepper

1 tbsp Fresh Ginger, grated

2 cloves Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Peel and cube the sweet potato into bite-sized pieces. Rinse and drain chickpeas, and cut the extra firm tofu into cubes. Deseed and slice the red bell pepper into strips.

  • 2

    In a wok or large skillet, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring until fragrant.

  • 3

    Add the sweet potato cubes to the pan and stir-fry for 5 minutes until they begin to soften.

  • 4

    Mix in the tofu cubes, chickpeas, edamame, and red bell pepper. Drizzle the low sodium soy sauce over the mixture.

  • 5

    Stir-fry everything together for an additional 7-10 minutes, or until the vegetables are tender and tofu is heated through, ensuring even cooking.

  • 6

    Taste and adjust seasoning as needed, then serve hot in a bowl.