Name: Roasted Sweet Potato Buddha Bowl with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10.5 oz Extra firm tofu; 0.25 cup Chickpeas; 0.25 medium Sweet potato; 1 cup Kale; 0.13 cup Cooked quinoa; 0.5 tbsp Hemp seeds; 0.25 tbsp Tahini; 0 tsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Roasted Sweet Potato Buddha Bowl with Tahini

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 with Tahini

Roasted cubes of firm tofu and sweet potato tossed with smoky spices, served over a bed of quinoa and kale with a creamy tahini drizzle.

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NUTRITION

Protein

36.7g

Fat

20.6g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

10.5 oz Extra firm tofu

0.25 cup Chickpeas

0.25 medium Sweet potato

1 cup Kale

0.13 cup Cooked quinoa

0.5 tbsp Hemp seeds

0.25 tbsp Tahini

0 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu for 15 minutes to remove moisture, then cut into 1-inch cubes.
3
Place the tofu cubes, chickpeas, and diced sweet potato onto the prepared baking sheet.
4
Drizzle with olive oil and season with garlic powder, smoked paprika, sea salt, and black pepper.
5
Roast for 25 minutes, tossing halfway through, until the sweet potatoes are tender and tofu is golden.
6
In a small bowl, whisk the tahini and lemon juice together with a teaspoon of warm water until creamy.
7
Place the cooked quinoa and chopped kale in a serving bowl and top with the roasted ingredients.
8
Sprinkle with hemp seeds and finish with the tahini dressing before serving.