YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Roasted Sweet Potato Bowl with Fresh Spinach and Creamy Avocado Cottage Cheese
Enjoy a nourishing bowl that balances crispy, marinated tempeh with tender roasted sweet potato cubes, bright fresh spinach, and a luxurious drizzle of creamy avocado cottage cheese. This dish is as visually appealing as it is flavorful, combining savory, sweet, and tangy elements into one satisfying meal.
INGREDIENTS
4 oz Tempeh
1 medium Sweet Potato
1 cup Fresh Spinach
1/4 Avocado
1/2 cup Low-Fat Cottage Cheese
1 tsp Olive Oil
Seasonings: Salt, Pepper, Paprika
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, salt, pepper, and a pinch of paprika.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
While the sweet potato is roasting, slice the tempeh into thin strips or cubes. Season with salt, pepper, and a touch more paprika.
Heat a non-stick skillet over medium heat and add the tempeh. Cook for about 5-7 minutes on each side until the edges are golden and crispy.
In a serving bowl, arrange a bed of fresh spinach.
Add the roasted sweet potato and crispy tempeh on top of the spinach.
In a small bowl, gently mash the avocado and mix with low-fat cottage cheese until just combined. Spoon this creamy mixture over the bowl.
Finish with an extra drizzle of olive oil or a sprinkle of additional seasonings if desired, and serve immediately.