Name: Roasted Sweet Potato and Kale Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tempeh; 0.5 cup Cooked brown lentils; 0.5 cup Cubed sweet potato; 2 cups Chopped kale; 2 tbsp Nutritional yeast; 1 tsp Extra virgin 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 and Kale Bowl

Oven-roasted sweet potato and savory tempeh are tossed with massaged kale and earthy lentils for a vibrant, nutrient-dense bowl.

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NUTRITION

Protein

44.2g

Fat

22.7g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.5 cup Cooked brown lentils

0.5 cup Cubed sweet potato

2 cups Chopped kale

2 tbsp Nutritional yeast

1 tsp Extra virgin 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 oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potato and crumbled tempeh with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
3
Spread the mixture on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the tempeh is golden brown.
4
While roasting, place the chopped kale in a large bowl and massage with lemon juice for 2 minutes until softened.
5
Add the cooked lentils, roasted sweet potato, and roasted tempeh to the kale bowl.
6
Sprinkle with nutritional yeast and toss everything together before serving warm.