Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

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

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

Savor a vibrant bowl featuring tender roasted sweet potatoes, hearty black beans, and lightly seasoned firm tofu paired with a refreshing quarter serving of quinoa. Topped with a velvety avocado dressing and a sprinkle of hemp seeds, this bowl delivers a harmonious blend of textures and flavors that is as nutritious as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

561kcal
Protein
32.5g
Fat
21.8g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/4 cup cooked Quinoa

6 ounces Firm Tofu

1/4 medium Avocado

1 tbsp Hemp Seeds

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (optional) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, and a bit of garlic powder.

  • 3

    Place the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, cut the tofu into cubes and season lightly with salt, pepper, and garlic powder. Arrange on a separate baking sheet and roast for 20-25 minutes until golden.

  • 5

    In a small bowl, mash the avocado and mix in lime juice, chopped cilantro, and a pinch of salt and pepper to create a creamy dressing.

  • 6

    In a serving bowl, add the roasted sweet potato, black beans, quinoa, and tofu. Drizzle the avocado dressing over the bowl.

  • 7

    Finish with a garnish of hemp seeds and additional cilantro if desired. Serve warm.

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

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

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

Savor a vibrant bowl featuring tender roasted sweet potatoes, hearty black beans, and lightly seasoned firm tofu paired with a refreshing quarter serving of quinoa. Topped with a velvety avocado dressing and a sprinkle of hemp seeds, this bowl delivers a harmonious blend of textures and flavors that is as nutritious as it is delicious.

NUTRITION

561kcal
Protein
32.5g
Fat
21.8g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/4 cup cooked Quinoa

6 ounces Firm Tofu

1/4 medium Avocado

1 tbsp Hemp Seeds

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (optional) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, and a bit of garlic powder.

  • 3

    Place the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, cut the tofu into cubes and season lightly with salt, pepper, and garlic powder. Arrange on a separate baking sheet and roast for 20-25 minutes until golden.

  • 5

    In a small bowl, mash the avocado and mix in lime juice, chopped cilantro, and a pinch of salt and pepper to create a creamy dressing.

  • 6

    In a serving bowl, add the roasted sweet potato, black beans, quinoa, and tofu. Drizzle the avocado dressing over the bowl.

  • 7

    Finish with a garnish of hemp seeds and additional cilantro if desired. Serve warm.