Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

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

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

Enjoy a warm and hearty bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy chickpeas paired with lightly browned tempeh. This balanced dish is perfectly seasoned and offers a satisfying blend of textures—ideal for a nutritious breakfast, lunch, or dinner.

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NUTRITION

535kcal
Protein
31.3g
Fat
14g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

3.5 ounces Tempeh (100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and toss them with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    Drain and rinse canned chickpeas (if using canned) or use pre-cooked chickpeas, then toss them with olive oil, smoked paprika, salt, and a pinch of cayenne. Spread them on another baking sheet and roast in the oven for 20 minutes, stirring halfway, until crispy.

  • 4

    Slice the tempeh into thin strips or cubes. In a skillet over medium heat, add a small amount of olive oil and pan-fry the tempeh for about 5-7 minutes on each side until golden and crisp.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and pan-fried tempeh. Optionally garnish with fresh herbs like parsley or a handful of baby spinach for extra greens.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced meal.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

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

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

Enjoy a warm and hearty bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy chickpeas paired with lightly browned tempeh. This balanced dish is perfectly seasoned and offers a satisfying blend of textures—ideal for a nutritious breakfast, lunch, or dinner.

NUTRITION

535kcal
Protein
31.3g
Fat
14g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

3.5 ounces Tempeh (100g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and toss them with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    Drain and rinse canned chickpeas (if using canned) or use pre-cooked chickpeas, then toss them with olive oil, smoked paprika, salt, and a pinch of cayenne. Spread them on another baking sheet and roast in the oven for 20 minutes, stirring halfway, until crispy.

  • 4

    Slice the tempeh into thin strips or cubes. In a skillet over medium heat, add a small amount of olive oil and pan-fry the tempeh for about 5-7 minutes on each side until golden and crisp.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and pan-fried tempeh. Optionally garnish with fresh herbs like parsley or a handful of baby spinach for extra greens.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced meal.