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

A vibrant, nourishing bowl featuring tender roasted sweet potatoes, protein-packed quinoa and crispy chickpeas, complemented by savory roasted tempeh and fresh baby spinach, finished with a creamy avocado drizzle. This dish is a balanced fusion of textures and flavors that will satisfy your hunger while keeping your macros in check.

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NUTRITION

701kcal
Protein
33.8g
Fat
30.8g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1 cup roasted Chickpeas (164g)

1 cup Baby Spinach (30g)

1/4 serving Avocado (50g)

3 ounces roasted Tempeh (85g)

2 teaspoons Olive Oil (9g)

1 tablespoon Tahini (15g)

Seasoning (salt, pepper, paprika, cumin)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss the cubes with 1 teaspoon of olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Rinse and drain the chickpeas. Pat them dry, then toss with the remaining olive oil, salt, pepper, cumin, and a little paprika for extra crunch.

  • 4

    Spread the sweet potato cubes and chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, until the sweet potatoes are tender and the chickpeas are crispy, stirring halfway through.

  • 5

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Cut the tempeh into cubes or slices and gently roast it in a pan over medium heat, or add it to the oven for the last 10 minutes of roasting. Season lightly with salt and pepper.

  • 7

    To assemble the bowl, start with a bed of baby spinach, add the cooked quinoa, then top with the roasted sweet potato, crispy chickpeas, and tempeh.

  • 8

    Finish by drizzling with tahini. Optionally, add sliced avocado on top for creaminess. Serve warm.

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

A vibrant, nourishing bowl featuring tender roasted sweet potatoes, protein-packed quinoa and crispy chickpeas, complemented by savory roasted tempeh and fresh baby spinach, finished with a creamy avocado drizzle. This dish is a balanced fusion of textures and flavors that will satisfy your hunger while keeping your macros in check.

NUTRITION

701kcal
Protein
33.8g
Fat
30.8g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1 cup roasted Chickpeas (164g)

1 cup Baby Spinach (30g)

1/4 serving Avocado (50g)

3 ounces roasted Tempeh (85g)

2 teaspoons Olive Oil (9g)

1 tablespoon Tahini (15g)

Seasoning (salt, pepper, paprika, cumin)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss the cubes with 1 teaspoon of olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Rinse and drain the chickpeas. Pat them dry, then toss with the remaining olive oil, salt, pepper, cumin, and a little paprika for extra crunch.

  • 4

    Spread the sweet potato cubes and chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, until the sweet potatoes are tender and the chickpeas are crispy, stirring halfway through.

  • 5

    While roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Cut the tempeh into cubes or slices and gently roast it in a pan over medium heat, or add it to the oven for the last 10 minutes of roasting. Season lightly with salt and pepper.

  • 7

    To assemble the bowl, start with a bed of baby spinach, add the cooked quinoa, then top with the roasted sweet potato, crispy chickpeas, and tempeh.

  • 8

    Finish by drizzling with tahini. Optionally, add sliced avocado on top for creaminess. Serve warm.