Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

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

Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

Savor a hearty bowl featuring roasted sweet potato, lightly spiced black beans, and a smooth avocado topping, all balanced with a zingy lime-infused Greek yogurt drizzle and delicate cubes of marinated tofu. This dish offers a warming, satisfying flavor profile perfect for any time of day.

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NUTRITION

551kcal
Protein
35.5g
Fat
17.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup cooked Black Beans (≈130g)

50g Extra-Firm Tofu

1/4 medium Avocado (≈50g)

1/2 cup Nonfat Greek Yogurt (≈125g)

1 teaspoon Extra-Virgin Olive Oil (5g)

1 tablespoon Lime Juice (15g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes. Toss them with olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, lightly pan-fry the cubed tofu over medium heat for about 5-7 minutes until golden on all sides. Season lightly with salt and pepper.

  • 5

    Warm the black beans in a small saucepan over low heat until heated through.

  • 6

    Prepare the creamy avocado dressing by mashing the avocado in a bowl and mixing in the lime juice and nonfat Greek yogurt until smooth. Adjust seasoning with salt and pepper.

  • 7

    Assemble the bowl by layering the roasted sweet potato, warmed black beans, and pan-seared tofu. Drizzle the creamy avocado dressing over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.

Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

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

Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowls with Creamy Avocado

Savor a hearty bowl featuring roasted sweet potato, lightly spiced black beans, and a smooth avocado topping, all balanced with a zingy lime-infused Greek yogurt drizzle and delicate cubes of marinated tofu. This dish offers a warming, satisfying flavor profile perfect for any time of day.

NUTRITION

551kcal
Protein
35.5g
Fat
17.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup cooked Black Beans (≈130g)

50g Extra-Firm Tofu

1/4 medium Avocado (≈50g)

1/2 cup Nonfat Greek Yogurt (≈125g)

1 teaspoon Extra-Virgin Olive Oil (5g)

1 tablespoon Lime Juice (15g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes. Toss them with olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, lightly pan-fry the cubed tofu over medium heat for about 5-7 minutes until golden on all sides. Season lightly with salt and pepper.

  • 5

    Warm the black beans in a small saucepan over low heat until heated through.

  • 6

    Prepare the creamy avocado dressing by mashing the avocado in a bowl and mixing in the lime juice and nonfat Greek yogurt until smooth. Adjust seasoning with salt and pepper.

  • 7

    Assemble the bowl by layering the roasted sweet potato, warmed black beans, and pan-seared tofu. Drizzle the creamy avocado dressing over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.