YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing
A hearty and vibrant bowl combining tender roasted sweet potato, savory black beans, protein-rich tofu and quinoa, all topped with a silky, tangy avocado dressing and a dollop of creamy Greek yogurt. This dish offers a delightful balance of textures and flavors for a satisfying meal any time of day.
INGREDIENTS
100g Roasted Sweet Potato
100g Black Beans
50g Cooked Quinoa
200g Firm Tofu
50g Avocado
100g Nonfat Greek Yogurt
1 Tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Dice the sweet potato into 1-inch cubes, toss lightly with salt, pepper, and a drizzle of olive oil if desired, and spread on a baking sheet.
Roast the sweet potato in the oven for 25-30 minutes or until tender and slightly caramelized, turning halfway through for even cooking.
While the sweet potato roasts, rinse and drain the black beans and prepare quinoa according to package instructions.
Cut the firm tofu into cubes and optionally lightly press to remove excess moisture. For extra texture, you can sauté the tofu in a non-stick pan with a touch of seasoning until lightly golden.
For the dressing, combine the avocado, lemon juice, a pinch of salt and pepper in a small blender or bowl. Blend or mash until smooth, adding a tablespoon of water if needed to achieve a creamy consistency.
Assemble the bowl by layering the roasted sweet potato, black beans, quinoa, and tofu. Drizzle the creamy avocado dressing evenly over the top.
Finish by adding a dollop of nonfat Greek yogurt as a tangy contrast, and gently fold it into the bowl before serving.