Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

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

Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

A hearty bowl featuring crispy roasted sweet potato cubes, savory black beans, tender kale, and marinated tempeh lightly roasted to perfection. Finished with a drizzle of olive oil and a pinch of smoked paprika, this bowl delivers layers of texture and flavor while providing a balanced combination of protein, complex carbohydrates, and healthy fats.

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NUTRITION

544kcal
Protein
33.6g
Fat
11.8g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup cooked Black Beans (~172g)

1 cup chopped Kale (~67g)

75 grams Tempeh

1/2 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Place them in a bowl.

  • 3

    Add the tempeh (cut into cubes) to the bowl with the sweet potato.

  • 4

    Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated.

  • 5

    Spread the sweet potato and tempeh on a baking sheet lined with parchment paper in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, flipping halfway through, until the sweet potato is tender and the tempeh has a crispy exterior.

  • 7

    While roasting, gently massage the chopped kale with a small pinch of salt to soften the leaves.

  • 8

    Once done, assemble your bowl by layering the roasted sweet potato and tempeh, then topping with black beans and massaged kale.

  • 9

    Serve immediately and enjoy your nutritious, balanced bowl.

Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

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

Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Bowl with Black Beans and Greens

A hearty bowl featuring crispy roasted sweet potato cubes, savory black beans, tender kale, and marinated tempeh lightly roasted to perfection. Finished with a drizzle of olive oil and a pinch of smoked paprika, this bowl delivers layers of texture and flavor while providing a balanced combination of protein, complex carbohydrates, and healthy fats.

NUTRITION

544kcal
Protein
33.6g
Fat
11.8g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup cooked Black Beans (~172g)

1 cup chopped Kale (~67g)

75 grams Tempeh

1/2 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Place them in a bowl.

  • 3

    Add the tempeh (cut into cubes) to the bowl with the sweet potato.

  • 4

    Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated.

  • 5

    Spread the sweet potato and tempeh on a baking sheet lined with parchment paper in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, flipping halfway through, until the sweet potato is tender and the tempeh has a crispy exterior.

  • 7

    While roasting, gently massage the chopped kale with a small pinch of salt to soften the leaves.

  • 8

    Once done, assemble your bowl by layering the roasted sweet potato and tempeh, then topping with black beans and massaged kale.

  • 9

    Serve immediately and enjoy your nutritious, balanced bowl.