Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy baked tofu, roasted chickpeas, and tender sweet potato, all served over a fresh bed of spinach. This wholesome combination offers a satisfying crunch, a balance of savory spices, and a burst of natural sweetness, making it an ideal choice for a nourishing meal any time of the day.

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NUTRITION

555kcal
Protein
36.1g
Fat
19.9g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Chickpeas

150g Sweet Potato

1 tsp Olive Oil

50g Spinach

Spices: smoked paprika, garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu with a pinch of salt, pepper, and smoked paprika.

  • 3

    On a baking sheet lined with parchment paper, spread tofu cubes and roasted chickpeas (toss chickpeas with a little olive oil, garlic powder, salt, and pepper) evenly.

  • 4

    Peel and dice the sweet potato into bite-sized cubes, toss with a drizzle of olive oil, salt, and smoked paprika, and place on the baking sheet with the tofu and chickpeas.

  • 5

    Roast the ingredients in the oven for 25-30 minutes, flipping halfway through, until the tofu is golden and the sweet potatoes are tender.

  • 6

    While the roasted items finish in the oven, prepare a bed of fresh spinach on your serving bowl.

  • 7

    Once cooked, gently layer the crispy tofu, chickpeas, and roasted sweet potato over the spinach. Drizzle with any remaining olive oil if desired, and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy baked tofu, roasted chickpeas, and tender sweet potato, all served over a fresh bed of spinach. This wholesome combination offers a satisfying crunch, a balance of savory spices, and a burst of natural sweetness, making it an ideal choice for a nourishing meal any time of the day.

NUTRITION

555kcal
Protein
36.1g
Fat
19.9g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Chickpeas

150g Sweet Potato

1 tsp Olive Oil

50g Spinach

Spices: smoked paprika, garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu with a pinch of salt, pepper, and smoked paprika.

  • 3

    On a baking sheet lined with parchment paper, spread tofu cubes and roasted chickpeas (toss chickpeas with a little olive oil, garlic powder, salt, and pepper) evenly.

  • 4

    Peel and dice the sweet potato into bite-sized cubes, toss with a drizzle of olive oil, salt, and smoked paprika, and place on the baking sheet with the tofu and chickpeas.

  • 5

    Roast the ingredients in the oven for 25-30 minutes, flipping halfway through, until the tofu is golden and the sweet potatoes are tender.

  • 6

    While the roasted items finish in the oven, prepare a bed of fresh spinach on your serving bowl.

  • 7

    Once cooked, gently layer the crispy tofu, chickpeas, and roasted sweet potato over the spinach. Drizzle with any remaining olive oil if desired, and serve warm.