Name: Roasted Tofu and Sweet Potato Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Firm tofu; 1 medium Sweet potato; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 2 tbsp Nutritional yeast; 2 cups Baby spinach; 0.25 cup Non-fat Greek yogurt; 0.5 tbsp Tahini; 1 tbsp Fresh lemon juice; 0.25 cup Sliced cucumber

Roasted Tofu and Sweet Potato Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tofu and Sweet Potato Power Bowl

Crispy oven-roasted tofu and tender sweet potatoes served over a bed of vibrant greens with a creamy, protein-packed lemon-tahini yogurt dressing.

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NUTRITION

Protein

49.5g

Fat

21.5g

Carbs

54g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

1 medium Sweet potato

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Nutritional yeast

2 cups Baby spinach

0.25 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Fresh lemon juice

0.25 cup Sliced cucumber

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1-inch cubes; peel and cube the sweet potato into similar sizes.
3
Toss the tofu and sweet potato cubes with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the tofu is golden and potatoes are tender.
5
While roasting, whisk together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl to create a savory dressing.
6
Assemble the bowl by placing the baby spinach and sliced cucumber at the base, topping with the roasted tofu and sweet potatoes, and drizzling with the creamy dressing.