Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

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

Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy tofu, tender roasted sweet potatoes, and bright, nutrient-packed edamame atop a fresh bed of mixed greens. Finished with a silky tahini dressing and a splash of zesty lemon juice, this bowl is a wholesome and satisfying meal that delights with contrasting textures and flavors.

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NUTRITION

512kcal
Protein
32.2g
Fat
20.9g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1 medium Sweet Potato (≈150g)

1/2 cup Shelled Edamame (≈75g)

1 cup Mixed Greens (≈30g)

1 tablespoon Tahini

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, press the tofu to remove excess moisture. Cut the tofu into cubes, season with salt, pepper, and optionally a pinch of garlic powder, and lightly coat with a small amount of cornstarch if desired for extra crispiness.

  • 3

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and cook for about 3-4 minutes on each side until golden and crispy.

  • 4

    Prepare the dressing by mixing tahini and lemon juice in a small bowl. If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a drizzling consistency.

  • 5

    Assemble the bowl by placing mixed greens at the base. Top with the roasted sweet potato, crispy tofu, and edamame.

  • 6

    Drizzle the creamy tahini dressing over the bowl and enjoy your nutrient-packed meal.

Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

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

Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy tofu, tender roasted sweet potatoes, and bright, nutrient-packed edamame atop a fresh bed of mixed greens. Finished with a silky tahini dressing and a splash of zesty lemon juice, this bowl is a wholesome and satisfying meal that delights with contrasting textures and flavors.

NUTRITION

512kcal
Protein
32.2g
Fat
20.9g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1 medium Sweet Potato (≈150g)

1/2 cup Shelled Edamame (≈75g)

1 cup Mixed Greens (≈30g)

1 tablespoon Tahini

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, press the tofu to remove excess moisture. Cut the tofu into cubes, season with salt, pepper, and optionally a pinch of garlic powder, and lightly coat with a small amount of cornstarch if desired for extra crispiness.

  • 3

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and cook for about 3-4 minutes on each side until golden and crispy.

  • 4

    Prepare the dressing by mixing tahini and lemon juice in a small bowl. If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a drizzling consistency.

  • 5

    Assemble the bowl by placing mixed greens at the base. Top with the roasted sweet potato, crispy tofu, and edamame.

  • 6

    Drizzle the creamy tahini dressing over the bowl and enjoy your nutrient-packed meal.