Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

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

Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

Enjoy a vibrant and hearty salad that marries the natural sweetness of roasted sweet potato and plantain with crispy, pan-seared tofu and crunchy whole grain croutons. Fresh arugula, tender chickpeas, and a subtle hint of hemp seeds tie the dish together in a medley of textures and flavors, all lightly finished with a drizzle of olive oil for added richness.

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NUTRITION

581kcal
Protein
32.5g
Fat
22.6g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

80g Plantain

300g Extra-Firm Tofu

50g Arugula

15g Whole Grain Bread (for croutons)

25g Chickpeas

0.5 tsp Olive Oil

5g Hemp Seeds

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and cube the sweet potato and plantain. Toss them lightly with a small amount of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato and plantain evenly on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and cut the tofu into bite-sized cubes. In a non-stick skillet over medium-high heat, add a pinch of salt and lightly sear the tofu until the edges are crisp, about 5-7 minutes.

  • 4

    Toast the whole grain bread in a toaster or oven until firm, then break into small crouton-sized pieces.

  • 5

    In a large bowl, combine the fresh arugula, roasted sweet potato and plantain, seared tofu, and chickpeas. Sprinkle hemp seeds over the top.

  • 6

    Drizzle with a little extra olive oil or your favorite light vinaigrette if desired, toss gently and serve immediately.

Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

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

Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Plantain Salad with Whole Grain Croutons

Enjoy a vibrant and hearty salad that marries the natural sweetness of roasted sweet potato and plantain with crispy, pan-seared tofu and crunchy whole grain croutons. Fresh arugula, tender chickpeas, and a subtle hint of hemp seeds tie the dish together in a medley of textures and flavors, all lightly finished with a drizzle of olive oil for added richness.

NUTRITION

581kcal
Protein
32.5g
Fat
22.6g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

80g Plantain

300g Extra-Firm Tofu

50g Arugula

15g Whole Grain Bread (for croutons)

25g Chickpeas

0.5 tsp Olive Oil

5g Hemp Seeds

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and cube the sweet potato and plantain. Toss them lightly with a small amount of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato and plantain evenly on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and cut the tofu into bite-sized cubes. In a non-stick skillet over medium-high heat, add a pinch of salt and lightly sear the tofu until the edges are crisp, about 5-7 minutes.

  • 4

    Toast the whole grain bread in a toaster or oven until firm, then break into small crouton-sized pieces.

  • 5

    In a large bowl, combine the fresh arugula, roasted sweet potato and plantain, seared tofu, and chickpeas. Sprinkle hemp seeds over the top.

  • 6

    Drizzle with a little extra olive oil or your favorite light vinaigrette if desired, toss gently and serve immediately.