YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Black Bean Bowl
Roasted sweet potato and crispy tofu cubes tossed in smoky spices, served over a bed of protein-rich quinoa and savory black beans with a zesty lime finish.
INGREDIENTS
0.5 cup Cooked quinoa
0.5 cup Canned black beans
6 oz Extra firm tofu
0.5 cup Cubed sweet potato
3.5 tbsp Nutritional yeast
0.25 oz Raw pumpkin seeds
1 tsp Avocado oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.5 whole Lime
1 cup Fresh baby spinach
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
In a large bowl, toss the sweet potato cubes and tofu cubes with avocado oil, smoked paprika, garlic powder, and sea salt until evenly coated.
Spread the tofu and sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the potatoes are tender and tofu is golden.
While the vegetables roast, combine the cooked quinoa and canned black beans in a small saucepan over medium heat until warmed through.
Remove the quinoa and bean mixture from the heat and stir in the nutritional yeast until it is well incorporated and slightly creamy.
Place the fresh baby spinach in the bottom of a large serving bowl and top with the warm quinoa and black bean base.
Arrange the roasted sweet potatoes and crispy tofu cubes over the quinoa mixture.
Garnish the bowl with raw pumpkin seeds and a generous squeeze of fresh lime juice before serving.