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

Enjoy a nourishing bowl featuring tender roasted sweet potato paired with fluffy quinoa, crispy roasted chickpeas, and sautéed spinach, all complemented by a protein boost from golden, extra firm tofu. Finished with a drizzle of olive oil, this bowl balances hearty textures and vibrant flavors for an energizing meal.

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NUTRITION

540kcal
Protein
32g
Fat
19.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1/3 cup roasted Chickpeas (90g)

1 cup raw Spinach (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

250g Extra Firm Tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, rinse the chickpeas and pat them dry. Toss with a small amount of olive oil, salt, and your favorite spices (like smoked paprika or cumin) and spread on another baking sheet. Roast in the oven for 20 minutes or until crisp, stirring halfway through.

  • 3

    Prepare the quinoa according to package directions if not already cooked, then set aside in a warm bowl.

  • 4

    Drain the extra firm tofu and press gently to remove excess moisture. Cube the tofu and pan-sear in a non-stick skillet over medium heat for about 5-7 minutes, turning occasionally until lightly golden on all sides.

  • 5

    In a serving bowl, combine the roasted sweet potato, cooked quinoa, crispy chickpeas, and fresh spinach. Top with the seared tofu and drizzle any remaining olive oil if desired.

  • 6

    Serve warm and enjoy your balanced, nutritious 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

Enjoy a nourishing bowl featuring tender roasted sweet potato paired with fluffy quinoa, crispy roasted chickpeas, and sautéed spinach, all complemented by a protein boost from golden, extra firm tofu. Finished with a drizzle of olive oil, this bowl balances hearty textures and vibrant flavors for an energizing meal.

NUTRITION

540kcal
Protein
32g
Fat
19.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

1/3 cup roasted Chickpeas (90g)

1 cup raw Spinach (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

250g Extra Firm Tofu

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, rinse the chickpeas and pat them dry. Toss with a small amount of olive oil, salt, and your favorite spices (like smoked paprika or cumin) and spread on another baking sheet. Roast in the oven for 20 minutes or until crisp, stirring halfway through.

  • 3

    Prepare the quinoa according to package directions if not already cooked, then set aside in a warm bowl.

  • 4

    Drain the extra firm tofu and press gently to remove excess moisture. Cube the tofu and pan-sear in a non-stick skillet over medium heat for about 5-7 minutes, turning occasionally until lightly golden on all sides.

  • 5

    In a serving bowl, combine the roasted sweet potato, cooked quinoa, crispy chickpeas, and fresh spinach. Top with the seared tofu and drizzle any remaining olive oil if desired.

  • 6

    Serve warm and enjoy your balanced, nutritious bowl.