Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu

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 Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu

A nourishing and vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and savory roasted tofu, all drizzled with a refreshing nonfat Greek yogurt dressing. This balanced bowl offers a satisfying mix of textures and flavors guaranteed to energize and comfort.

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NUTRITION

544kcal
Protein
33.3g
Fat
12.8g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

3 ounces roasted Firm Tofu (85g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss with a drizzle of olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Cut the tofu into cubes and toss with a little olive oil, salt, and pepper. On a separate section of the baking sheet (or a different one), arrange the tofu pieces.

  • 4

    Drain and rinse chickpeas, then pat dry. Toss with a small amount of olive oil, smoked paprika, salt, and pepper.

  • 5

    Place the chickpeas on the baking sheet with the tofu or on another sheet ensuring they are in a single layer.

  • 6

    Roast the sweet potato, tofu, and chickpeas in the oven for 20-25 minutes, stirring halfway through. They should be tender and slightly crispy.

  • 7

    While the vegetables roast, cook the quinoa according to package instructions if not pre-cooked. Use 1/2 cup cooked quinoa for the bowl.

  • 8

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, chickpeas, and tofu. Drizzle the nonfat Greek yogurt over the top or serve on the side as a creamy dressing.

  • 9

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu

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 Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu

A nourishing and vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and savory roasted tofu, all drizzled with a refreshing nonfat Greek yogurt dressing. This balanced bowl offers a satisfying mix of textures and flavors guaranteed to energize and comfort.

NUTRITION

544kcal
Protein
33.3g
Fat
12.8g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

3 ounces roasted Firm Tofu (85g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss with a drizzle of olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Cut the tofu into cubes and toss with a little olive oil, salt, and pepper. On a separate section of the baking sheet (or a different one), arrange the tofu pieces.

  • 4

    Drain and rinse chickpeas, then pat dry. Toss with a small amount of olive oil, smoked paprika, salt, and pepper.

  • 5

    Place the chickpeas on the baking sheet with the tofu or on another sheet ensuring they are in a single layer.

  • 6

    Roast the sweet potato, tofu, and chickpeas in the oven for 20-25 minutes, stirring halfway through. They should be tender and slightly crispy.

  • 7

    While the vegetables roast, cook the quinoa according to package instructions if not pre-cooked. Use 1/2 cup cooked quinoa for the bowl.

  • 8

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, chickpeas, and tofu. Drizzle the nonfat Greek yogurt over the top or serve on the side as a creamy dressing.

  • 9

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.