Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

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

Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

Enjoy a vibrant Buddha bowl featuring crispy baked tofu, roasted sweet potato, protein-packed chickpeas and edamame, all served atop a fresh bed of spinach and accented with creamy avocado. This bowl delights the senses with an array of textures and flavors, from the crunchy edges of tofu to the smooth, savory avocado finishing touch.

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NUTRITION

635kcal
Protein
39.3g
Fat
25.1g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas

1/2 cup Shelled Edamame

1 cup Spinach

1/4 medium Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.

  • 3

    In a bowl, toss tofu cubes with 1/2 tablespoon olive oil, smoked paprika, salt, and pepper to taste. Arrange on a baking sheet lined with parchment and bake for 25-30 minutes until crispy, flipping halfway.

  • 4

    Dice the sweet potato into 1-inch cubes, toss with the remaining olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized.

  • 5

    Meanwhile, rinse and drain the chickpeas. Toss them lightly with a pinch of salt and a drizzle of olive oil, then roast them in the oven for 15-20 minutes until slightly crispy.

  • 6

    Steam or blanch the shelled edamame if needed.

  • 7

    Prepare a dressing by whisking together lemon juice, a pinch of salt, and a touch of olive oil.

  • 8

    Assemble the bowl by layering spinach as the base. Top with roasted sweet potato, crispy tofu, chickpeas, edamame, and slices of avocado.

  • 9

    Drizzle the lemon dressing over the bowl and serve immediately.

Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

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

Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Roasted Sweet Potato

Enjoy a vibrant Buddha bowl featuring crispy baked tofu, roasted sweet potato, protein-packed chickpeas and edamame, all served atop a fresh bed of spinach and accented with creamy avocado. This bowl delights the senses with an array of textures and flavors, from the crunchy edges of tofu to the smooth, savory avocado finishing touch.

NUTRITION

635kcal
Protein
39.3g
Fat
25.1g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas

1/2 cup Shelled Edamame

1 cup Spinach

1/4 medium Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.

  • 3

    In a bowl, toss tofu cubes with 1/2 tablespoon olive oil, smoked paprika, salt, and pepper to taste. Arrange on a baking sheet lined with parchment and bake for 25-30 minutes until crispy, flipping halfway.

  • 4

    Dice the sweet potato into 1-inch cubes, toss with the remaining olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized.

  • 5

    Meanwhile, rinse and drain the chickpeas. Toss them lightly with a pinch of salt and a drizzle of olive oil, then roast them in the oven for 15-20 minutes until slightly crispy.

  • 6

    Steam or blanch the shelled edamame if needed.

  • 7

    Prepare a dressing by whisking together lemon juice, a pinch of salt, and a touch of olive oil.

  • 8

    Assemble the bowl by layering spinach as the base. Top with roasted sweet potato, crispy tofu, chickpeas, edamame, and slices of avocado.

  • 9

    Drizzle the lemon dressing over the bowl and serve immediately.