YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Black Bean Buddha Bowl with Creamy Avocado Dressing
Savor a vibrant bowl featuring tender roasted sweet potato, hearty black beans, protein-rich quinoa, and extra-firm tofu, all nestled on a bed of fresh spinach. The dish is elevated by a luxuriously creamy avocado dressing with a zing of lime, making each bite a celebration of texture and flavor.
INGREDIENTS
1 medium Sweet Potato (≈130g)
1/2 cup cooked Black Beans (≈130g)
1/2 cup cooked Quinoa (≈92g)
150g Extra-Firm Tofu
1/2 medium Avocado (≈100g)
1 cup Baby Spinach (≈30g)
1 tbsp Lime Juice (≈15g)
1 tbsp chopped Cilantro
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into uniform pieces, toss with a bit of salt, pepper, and olive oil if desired, and spread evenly on a baking sheet.
Roast the sweet potato for 25-30 minutes until tender and lightly caramelized, stirring halfway through.
Meanwhile, drain and rinse the black beans and prepare the quinoa according to package instructions.
Cut the tofu into cubes. For extra flavor, you can season it lightly with salt and pepper. Optionally, pan-sear the tofu in a non-stick skillet over medium heat for 5-7 minutes until golden on all sides.
For the creamy dressing, place the avocado in a bowl, add the lime juice, chopped cilantro, and a pinch of salt and pepper. Mash or blend until smooth, adding a splash of water if needed to reach a drizzling consistency.
In a large bowl, arrange the baby spinach as a base. Top with the roasted sweet potato, black beans, quinoa, and tofu.
Drizzle the creamy avocado dressing over the bowl, give a light toss to combine flavors, and serve immediately.