Name: Roasted Sweet Potato and Black Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Firm tofu; 0.25 cup Black beans; 2 tbsp Sweet potato; 1 tbsp Hemp seeds; 1.5 tbsp Nutritional yeast; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.5 cup Baby spinach

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 spiced tofu served over protein-rich black beans and fresh greens, finished with a nutty sprinkle of hemp seeds.

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NUTRITION

Protein

34.1g

Fat

19.4g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Firm tofu

0.25 cup Black beans

2 tbsp Sweet potato

1 tbsp Hemp seeds

1.5 tbsp Nutritional yeast

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 cup Baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed sweet potatoes and pressed, cubed tofu with olive oil, sea salt, pepper, garlic powder, and smoked paprika.
3
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the potatoes are tender and tofu is golden.
4
While roasting, warm the rinsed black beans in a small saucepan over medium heat.
5
Place baby spinach in a bowl and top with the hot roasted mixture to slightly wilt the greens.
6
Stir in the nutritional yeast and top with hemp seeds for a protein-packed finish.