Name: Sweet Potato Chickpea Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium Sweet potato; 0.75 cup Chickpeas; 6 oz Firm tofu; 0.5 cup Nonfat Greek yogurt; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 0.25 cup Tomato puree; 0 tsp Olive oil; 0.25 cup Water; 1 tsp Curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Minced garlic; 1 tsp Minced ginger

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

YOUR SOLIN GENERATED RECIPE

Sweet Potato Chickpea Curry Bowl

Simmered sweet potatoes and protein-rich tofu in a fragrant spiced tomato curry sauce, finished with a cooling dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.3g

Fat

13.3g

Carbs

77.4g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Sweet potato

0.75 cup Chickpeas

6 oz Firm tofu

0.5 cup Nonfat Greek yogurt

2 tbsp Nutritional yeast

1 cup Fresh spinach

0.25 cup Tomato puree

0 tsp Olive oil

0.25 cup Water

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tsp Minced ginger

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PREPARATION

1
Heat olive oil in a large skillet over medium heat.
2
Sauté minced garlic and ginger until fragrant, about 1 minute.
3
Add cubed sweet potatoes and water; cover and steam for 5-7 minutes until slightly tender.
4
Stir in chickpeas, cubed tofu, tomato puree, curry powder, sea salt, and black pepper.
5
Simmer uncovered for 10 minutes until the sauce thickens and potatoes are soft.
6
Fold in nutritional yeast and fresh spinach until the leaves are wilted.
7
Transfer to a bowl and top with a dollop of Greek yogurt before serving.