Name: Roasted Sweet Potato Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Extra firm tofu; 0.5 medium Sweet potato; 0.5 cup Shelled edamame; 1 cup Chopped kale; 0.25 tsp Olive oil; 2 tbsp Nutritional yeast; 0.5 tbsp Tahini; 0.5 tbsp Hemp seeds; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Buddha Bowl

Roasted sweet potato and crispy tofu cubes are tossed with massaged kale and protein-packed edamame, drizzled with a creamy, nutty tahini dressing.

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NUTRITION

Protein

37.3g

Fat

21.4g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra firm tofu

0.5 medium Sweet potato

0.5 cup Shelled edamame

1 cup Chopped kale

0.25 tsp Olive oil

2 tbsp Nutritional yeast

0.5 tbsp Tahini

0.5 tbsp Hemp seeds

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Cube the tofu and sweet potato into bite-sized pieces.
3
Toss the tofu and sweet potato with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the mixture on the baking sheet and roast for 25 minutes until the potatoes are tender and tofu is golden.
5
While roasting, place the chopped kale in a large bowl with half of the lemon juice and massage with your hands until softened.
6
In a small jar, whisk together the tahini, remaining lemon juice, and nutritional yeast with a splash of water until creamy.
7
Assemble the bowl by layering the massaged kale, roasted sweet potato, tofu, and edamame.
8
Top with hemp seeds and drizzle with the prepared tahini dressing.