Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

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

Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

A vibrant bowl that brings together nutty quinoa, tender roasted sweet potatoes, crispy chickpeas, savory tofu, and fresh edamame with a bed of baby spinach. This nutrient-dense dish is both satisfying and energizing, making it a perfect protein-packed option for any meal.

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NUTRITION

558kcal
Protein
38g
Fat
14.5g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

100g Roasted Sweet Potato

1/2 cup cooked Chickpeas (82g)

150g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Baby Spinach (30g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Dice the firm tofu into cubes. For extra texture, you can lightly pan-sear the tofu in a non-stick skillet until golden on all sides.

  • 5

    Warm the cooked chickpeas and shelled edamame slightly (either in the microwave or a quick sauté) to enhance their flavor.

  • 6

    In a bowl, layer the cooked quinoa as the base, top with roasted sweet potatoes, tofu, chickpeas, edamame, and a generous handful of fresh baby spinach.

  • 7

    Drizzle your favorite light dressing or a squeeze of lemon over the bowl and gently toss if desired. Serve warm and enjoy your protein-packed Buddha bowl.

Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

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

Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Buddha Bowl with Roasted Sweet Potatoes

A vibrant bowl that brings together nutty quinoa, tender roasted sweet potatoes, crispy chickpeas, savory tofu, and fresh edamame with a bed of baby spinach. This nutrient-dense dish is both satisfying and energizing, making it a perfect protein-packed option for any meal.

NUTRITION

558kcal
Protein
38g
Fat
14.5g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

100g Roasted Sweet Potato

1/2 cup cooked Chickpeas (82g)

150g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Baby Spinach (30g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Dice the firm tofu into cubes. For extra texture, you can lightly pan-sear the tofu in a non-stick skillet until golden on all sides.

  • 5

    Warm the cooked chickpeas and shelled edamame slightly (either in the microwave or a quick sauté) to enhance their flavor.

  • 6

    In a bowl, layer the cooked quinoa as the base, top with roasted sweet potatoes, tofu, chickpeas, edamame, and a generous handful of fresh baby spinach.

  • 7

    Drizzle your favorite light dressing or a squeeze of lemon over the bowl and gently toss if desired. Serve warm and enjoy your protein-packed Buddha bowl.