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; 0.25 cup chickpeas; 0.25 cup sweet potato; 2 cup baby kale; 1.5 tbsp hemp hearts; 2 tbsp nutritional yeast; 0.25 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp tahini; 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

Oven-roasted sweet potatoes and crispy tofu cubes served over a bed of massaged kale with a creamy, zesty tahini drizzle.

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NUTRITION

Protein

35.7g

Fat

20.9g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

4 oz extra firm tofu

0.25 cup chickpeas

0.25 cup sweet potato

2 cup baby kale

1.5 tbsp hemp hearts

2 tbsp nutritional yeast

0.25 tsp olive oil

1 tbsp lemon juice

0.5 tsp tahini

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
Toss cubed sweet potato, chickpeas, and pressed tofu with olive oil, salt, pepper, and garlic powder.
3
Spread in a single layer and roast for 25 minutes until the potatoes are tender and tofu is golden.
4
Massage kale with lemon juice in a large bowl until softened.
5
Whisk tahini with a splash of water and nutritional yeast to create a smooth dressing.
6
Assemble the bowl by layering kale, roasted veg, and tofu, then top with hemp hearts and dressing.