Name: Roasted Sweet Potato Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Seitan; 0.25 cup Chickpeas; 0.25 cup Quinoa; 0.5 cup Sweet potato; 1 cup Kale; 1 tbsp Hemp seeds; 0.5 tbsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

Oven-roasted sweet potato and savory seitan nuggets served over fluffy quinoa and massaged kale, finished with a zesty lemon-hemp drizzle.

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NUTRITION

Protein

47.3g

Fat

15.1g

Carbs

65.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Seitan

0.25 cup Chickpeas

0.25 cup Quinoa

0.5 cup Sweet potato

1 cup Kale

1 tbsp Hemp seeds

0.5 tbsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the seitan and sweet potato into bite-sized cubes and place them on the baking sheet.
3
Drizzle the seitan and sweet potato with olive oil and season with garlic powder, smoked paprika, sea salt, and black pepper.
4
Toss well to coat and roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and the seitan is slightly crispy.
5
While the vegetables roast, place the chopped kale in a small bowl with the lemon juice and a pinch of salt, massaging the leaves with your hands for 1-2 minutes until they become dark green and tender.
6
In a serving bowl, layer the cooked quinoa and rinsed chickpeas as the base.
7
Top the grains with the roasted sweet potato, crispy seitan, and massaged kale.
8
Garnish the bowl with hemp seeds for an extra boost of protein and healthy fats before serving.