Roasted Sweet Potato and Black Bean Taco Bowl

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

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

Savor a vibrant mix of roasted sweet potato, hearty black beans, and marinated tempeh, crowned with a creamy nonfat Greek yogurt drizzle and fresh avocado slices. This flavor-packed bowl is seasoned with a zesty lime-chili dressing, offering a satisfying and nourishing meal that perfectly balances protein, carbs, and healthy fats.

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NUTRITION

547kcal
Protein
37.3g
Fat
17.4g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Black Beans (130g)

3 ounces Tempeh (85g)

100 grams Nonfat Greek Yogurt

1/4 medium Avocado (50g)

1/2 Lime

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    On a baking sheet, toss sweet potato cubes with a drizzle of olive oil (or cooking spray for fewer calories), chili powder, cumin, salt, and pepper. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, slice the tempeh into cubes or strips. In a non-stick skillet, lightly brown the tempeh over medium heat with a sprinkle of salt, pepper, and a squeeze from half a lime to add zest.

  • 4

    Warm the black beans in a small pot over low heat until heated through. Season with a pinch of salt and pepper.

  • 5

    Assemble the bowl by layering the roasted sweet potato, black beans, and tempeh. Top with a dollop of nonfat Greek yogurt, a few slices of avocado, and a squeeze of fresh lime.

  • 6

    Garnish with extra chili powder or cumin if desired, and serve warm.

Roasted Sweet Potato and Black Bean Taco Bowl

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

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

Savor a vibrant mix of roasted sweet potato, hearty black beans, and marinated tempeh, crowned with a creamy nonfat Greek yogurt drizzle and fresh avocado slices. This flavor-packed bowl is seasoned with a zesty lime-chili dressing, offering a satisfying and nourishing meal that perfectly balances protein, carbs, and healthy fats.

NUTRITION

547kcal
Protein
37.3g
Fat
17.4g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Black Beans (130g)

3 ounces Tempeh (85g)

100 grams Nonfat Greek Yogurt

1/4 medium Avocado (50g)

1/2 Lime

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    On a baking sheet, toss sweet potato cubes with a drizzle of olive oil (or cooking spray for fewer calories), chili powder, cumin, salt, and pepper. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, slice the tempeh into cubes or strips. In a non-stick skillet, lightly brown the tempeh over medium heat with a sprinkle of salt, pepper, and a squeeze from half a lime to add zest.

  • 4

    Warm the black beans in a small pot over low heat until heated through. Season with a pinch of salt and pepper.

  • 5

    Assemble the bowl by layering the roasted sweet potato, black beans, and tempeh. Top with a dollop of nonfat Greek yogurt, a few slices of avocado, and a squeeze of fresh lime.

  • 6

    Garnish with extra chili powder or cumin if desired, and serve warm.