Name: Roasted Sweet Potato and Kale Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.25 cup Canned chickpeas; 0.25 cup Sweet potato; 2 cup Kale; 2 tbsp Nutritional yeast; 1 tsp Extra virgin olive oil; 0.5 tsp Ground turmeric; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 and Kale Bowl

Oven-roasted sweet potato and crispy tofu cubes tossed with massaged kale and chickpeas in a bright turmeric-lemon glaze for a nourishing and earthy meal.

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NUTRITION

Protein

42.2g

Fat

22.4g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.25 cup Canned chickpeas

0.25 cup Sweet potato

2 cup Kale

2 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss the tofu, diced sweet potato, and chickpeas with olive oil, turmeric, salt, and pepper on the baking sheet.
4
Roast for 25 minutes, flipping halfway through, until the tofu is golden and the potatoes are tender.
5
While roasting, place kale in a large bowl and massage with lemon juice and a pinch of salt until softened and vibrant.
6
Add the roasted ingredients to the kale bowl and sprinkle with nutritional yeast before serving.