YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Black Bean Power Bowl with Creamy Avocado and Crispy Pepitas
A vibrant bowl loaded with roasted sweet potato cubes, hearty black beans, and savory marinated tofu, crowned with a perfectly poached egg, creamy avocado, fresh spinach, and crunchy toasted pepitas. This power bowl harmonizes textures and flavors with a dash of cumin and paprika, finished off with a drizzle of olive oil to enhance the natural goodness of each ingredient.
INGREDIENTS
1/2 medium Sweet Potato (roasted)
3/4 cup cooked Black Beans
6 oz Extra-firm Tofu (cubed and roasted)
1 large Egg (poached)
1/4 medium Avocado (quartered)
1 tbsp Pepitas
1 cup fresh Spinach
1 tsp Olive Oil
1 tsp Cumin
1 tsp Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato. Toss with olive oil, cumin, paprika, salt, and pepper, then spread evenly on a baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes, until tender and slightly caramelized.
While the sweet potato roasts, press and cube the extra-firm tofu. Marinate lightly with a sprinkle of salt, pepper, and a touch more cumin and paprika.
In a skillet over medium heat, lightly sauté the tofu cubes until golden on all sides, about 5-7 minutes.
Warm the black beans in a small pot over low heat, seasoning with a pinch of salt and pepper.
Prepare a poached egg by simmering water in a small pan with a dash of vinegar. Crack an egg into a small bowl and gently slide it into the water, cooking for about 3 minutes for a soft yolk.
Assemble your power bowl by placing fresh spinach at the base. Top with the roasted sweet potato, sautéed tofu, and warmed black beans.
Carefully add the poached egg on top, then arrange the avocado quarters around the bowl.
Finish by sprinkling crispy pepitas over the bowl and a final light seasoning of salt and pepper if needed.
Serve immediately and enjoy your nutrient-packed power bowl.