Name: Roasted Sweet Potato and Black Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 4 oz organic tempeh; 0.5 cup black beans; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp smoked paprika; 2 tbsp nutritional yeast; 1 tbsp hemp hearts; 1 cup baby spinach; 1 tbsp lime juice

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

Smoky roasted sweet potatoes and savory tempeh cubes are tossed with protein-packed black beans over a bed of vibrant, wilted spinach.

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NUTRITION

Protein

40.8g

Fat

21.4g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

4 oz organic tempeh

0.5 cup black beans

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp smoked paprika

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup baby spinach

1 tbsp lime juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the sweet potato into half-inch cubes and crumble the organic tempeh into bite-sized pieces.
3
Toss the sweet potato and tempeh on the baking sheet with extra virgin olive oil, sea salt, and smoked paprika until evenly coated.
4
Roast for 20 minutes, then add the rinsed black beans to the tray and roast for an additional 5 minutes until the potatoes are tender.
5
Place the fresh baby spinach in a large serving bowl.
6
Transfer the hot roasted mixture directly onto the spinach to allow the heat to gently wilt the leaves.
7
Finish the bowl by sprinkling with nutritional yeast and hemp hearts, then drizzle with fresh lime juice before serving.