Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Savor a vibrant bowl featuring tender roasted sweet potato cubes tossed with fluffy quinoa, crispy roasted chickpeas, and marinated cubes of firm tofu, all nestled on a bed of fresh spinach. This bowl offers a delightful medley of textures—from the soft sweetness of the potato to the satisfying crunch of chickpeas—while a light seasoning blend ties every bite together. Ideal for a nourishing meal, it bursts with autumnal flavors and a hint of spice.

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NUTRITION

630kcal
Protein
31.4g
Fat
17.8g
Carbs
90.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.8 cup cooked Quinoa (approx. 140g)

0.67 cup roasted Chickpeas (approx. 100g)

5 ounces Firm Tofu (approx. 140g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes in a little olive oil, salt, pepper, and half the smoked paprika. Spread them on a lined baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, press the tofu to remove excess moisture, then cut into cubes. Toss tofu gently in a small amount of olive oil, salt, pepper, and remaining smoked paprika.

  • 4

    In a separate baking pan, spread the chickpeas. Roast them in the oven for about 20 minutes until they are crispy. Keep an eye on them and give a stir halfway through.

  • 5

    While the tofu and chickpeas are roasting, cook quinoa according to package instructions. For this recipe, measure out 0.8 cup cooked quinoa if possible, or adjust the raw amount accordingly.

  • 6

    Once roasted, lightly pan-sear the tofu cubes in a non-stick pan for 2-3 minutes per side to give them a slight crisp exterior (optional, if not already roasted with chickpeas).

  • 7

    Assemble the bowl by placing the spinach at the base, then topping it with quinoa, roasted sweet potato, crispy chickpeas, and tofu. Drizzle a tiny bit of olive oil if desired, and adjust seasoning with extra salt and pepper.

  • 8

    Serve warm and enjoy your nutrient-packed roasted sweet potato quinoa bowl!

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Savor a vibrant bowl featuring tender roasted sweet potato cubes tossed with fluffy quinoa, crispy roasted chickpeas, and marinated cubes of firm tofu, all nestled on a bed of fresh spinach. This bowl offers a delightful medley of textures—from the soft sweetness of the potato to the satisfying crunch of chickpeas—while a light seasoning blend ties every bite together. Ideal for a nourishing meal, it bursts with autumnal flavors and a hint of spice.

NUTRITION

630kcal
Protein
31.4g
Fat
17.8g
Carbs
90.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.8 cup cooked Quinoa (approx. 140g)

0.67 cup roasted Chickpeas (approx. 100g)

5 ounces Firm Tofu (approx. 140g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes in a little olive oil, salt, pepper, and half the smoked paprika. Spread them on a lined baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, press the tofu to remove excess moisture, then cut into cubes. Toss tofu gently in a small amount of olive oil, salt, pepper, and remaining smoked paprika.

  • 4

    In a separate baking pan, spread the chickpeas. Roast them in the oven for about 20 minutes until they are crispy. Keep an eye on them and give a stir halfway through.

  • 5

    While the tofu and chickpeas are roasting, cook quinoa according to package instructions. For this recipe, measure out 0.8 cup cooked quinoa if possible, or adjust the raw amount accordingly.

  • 6

    Once roasted, lightly pan-sear the tofu cubes in a non-stick pan for 2-3 minutes per side to give them a slight crisp exterior (optional, if not already roasted with chickpeas).

  • 7

    Assemble the bowl by placing the spinach at the base, then topping it with quinoa, roasted sweet potato, crispy chickpeas, and tofu. Drizzle a tiny bit of olive oil if desired, and adjust seasoning with extra salt and pepper.

  • 8

    Serve warm and enjoy your nutrient-packed roasted sweet potato quinoa bowl!