Crispy Roasted Sweet Potato and Brussels Sprout Bowl

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

Crispy Roasted Sweet Potato and Brussels Sprout Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Brussels Sprout Bowl

Savor a vibrant bowl combining crispy roasted sweet potato and Brussels sprouts with protein-packed tofu and chickpeas. This hearty dish is drizzled with a hint of olive oil and seasoned with a blend of smoked paprika, garlic powder, salt, and pepper for a satisfying crunch and a burst of flavor in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

553kcal
Protein
34.3g
Fat
21.4g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

150g Brussels Sprouts

0.25 cup Chickpeas (approx. 41g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Peel and dice the sweet potato into similar bite-sized pieces. Trim and halve the Brussels sprouts.

  • 4

    In a bowl, combine the tofu, sweet potato, and Brussels sprouts. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss until all pieces are evenly coated.

  • 5

    Spread the mixture on a baking sheet in a single layer, ensuring there is enough space for crisping.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy and the tofu edges are golden.

  • 7

    Meanwhile, rinse and drain the chickpeas. In the last 5 minutes of roasting, add the chickpeas to the baking sheet to warm through.

  • 8

    Once done, remove from the oven and let cool slightly before serving. Enjoy your balanced, crispy roasted bowl!

Crispy Roasted Sweet Potato and Brussels Sprout Bowl

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

Crispy Roasted Sweet Potato and Brussels Sprout Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Brussels Sprout Bowl

Savor a vibrant bowl combining crispy roasted sweet potato and Brussels sprouts with protein-packed tofu and chickpeas. This hearty dish is drizzled with a hint of olive oil and seasoned with a blend of smoked paprika, garlic powder, salt, and pepper for a satisfying crunch and a burst of flavor in every bite.

NUTRITION

553kcal
Protein
34.3g
Fat
21.4g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

150g Brussels Sprouts

0.25 cup Chickpeas (approx. 41g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Peel and dice the sweet potato into similar bite-sized pieces. Trim and halve the Brussels sprouts.

  • 4

    In a bowl, combine the tofu, sweet potato, and Brussels sprouts. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss until all pieces are evenly coated.

  • 5

    Spread the mixture on a baking sheet in a single layer, ensuring there is enough space for crisping.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy and the tofu edges are golden.

  • 7

    Meanwhile, rinse and drain the chickpeas. In the last 5 minutes of roasting, add the chickpeas to the baking sheet to warm through.

  • 8

    Once done, remove from the oven and let cool slightly before serving. Enjoy your balanced, crispy roasted bowl!