Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

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

Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

Enjoy a vibrant mix of crispy roasted red potatoes kissed with zesty lemon and aromatic herbs, paired with hearty black beans, fresh baby spinach, and lightly sautéed extra-firm tofu. This dish brings an exciting blend of textures and flavors that is as nutritious as it is delicious.

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NUTRITION

549kcal
Protein
35.4g
Fat
15.3g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

1 cup Canned Black Beans (170g)

1 cup Baby Spinach (30g)

150g Extra Firm Tofu

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and cube the red potato into bite-size pieces.

  • 2

    In a bowl, toss the potato cubes with half a tablespoon of extra virgin olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper until evenly coated.

  • 3

    Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes until they are crispy on the outside and tender inside, turning halfway through.

  • 4

    While the potatoes roast, drain and rinse the black beans. Set aside.

  • 5

    Cut the extra firm tofu into small cubes. In a non-stick pan over medium heat, lightly sauté the tofu until it becomes golden on all sides. Remove and set aside.

  • 6

    In the same pan, add the baby spinach and a splash of water if needed; quickly sauté just until it wilts, about 1-2 minutes. Season with a bit of salt and pepper.

  • 7

    Once the potatoes are done, combine them with black beans, sautéed spinach, and tofu either by gently mixing in a large bowl or serving them side-by-side.

  • 8

    Taste and adjust seasoning as needed. Serve immediately for a warm, nutritious meal.

Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

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

Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Potatoes with Black Beans and Sautéed Greens and Tofu

Enjoy a vibrant mix of crispy roasted red potatoes kissed with zesty lemon and aromatic herbs, paired with hearty black beans, fresh baby spinach, and lightly sautéed extra-firm tofu. This dish brings an exciting blend of textures and flavors that is as nutritious as it is delicious.

NUTRITION

549kcal
Protein
35.4g
Fat
15.3g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

1 cup Canned Black Beans (170g)

1 cup Baby Spinach (30g)

150g Extra Firm Tofu

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and cube the red potato into bite-size pieces.

  • 2

    In a bowl, toss the potato cubes with half a tablespoon of extra virgin olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper until evenly coated.

  • 3

    Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes until they are crispy on the outside and tender inside, turning halfway through.

  • 4

    While the potatoes roast, drain and rinse the black beans. Set aside.

  • 5

    Cut the extra firm tofu into small cubes. In a non-stick pan over medium heat, lightly sauté the tofu until it becomes golden on all sides. Remove and set aside.

  • 6

    In the same pan, add the baby spinach and a splash of water if needed; quickly sauté just until it wilts, about 1-2 minutes. Season with a bit of salt and pepper.

  • 7

    Once the potatoes are done, combine them with black beans, sautéed spinach, and tofu either by gently mixing in a large bowl or serving them side-by-side.

  • 8

    Taste and adjust seasoning as needed. Serve immediately for a warm, nutritious meal.