Name: Roasted Sweet Potato and Black Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu; 0.25 medium sweet potato; 0.25 cup black beans; 1 cup kale; 0.25 oz pumpkin seeds; 2 tbsp nutritional yeast; 0.5 tsp avocado oil; 1 tbsp lime juice; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Sweet Potato and Black Bean Bowl

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 Black Bean Bowl

Oven-roasted sweet potatoes and crispy tofu cubes served over a bed of tender kale with fiber-rich black beans and a zesty, creamy nutritional yeast dressing.

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NUTRITION

Protein

48.0g

Fat

25.1g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

8 oz extra firm tofu

0.25 medium sweet potato

0.25 cup black beans

1 cup kale

0.25 oz pumpkin seeds

2 tbsp nutritional yeast

0.5 tsp avocado oil

1 tbsp lime juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

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 to remove excess moisture, then cut into 1/2-inch cubes.
3
Peel and dice the sweet potato into 1/2-inch pieces.
4
Toss the tofu and sweet potato with avocado oil, smoked paprika, garlic powder, sea salt, and black pepper.
5
Spread in a single layer on the baking sheet and roast for 25 minutes until the potato is tender and tofu is golden.
6
While roasting, massage the kale with lime juice in a large bowl until softened.
7
Warm the black beans in a small pan or microwave.
8
Assemble the bowl by placing the kale at the bottom, topped with roasted tofu, sweet potatoes, and black beans.
9
Sprinkle with nutritional yeast and pumpkin seeds before serving.