Maple-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.

Maple-Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A vibrant, nourishing bowl featuring tender maple-roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, savory seared tofu, and bright edamame tossed with fresh baby spinach. This balanced creation offers a delightful mix of textures and flavors, with a touch of maple warmth and crunchy chickpeas for added contrast.

Try 7 days free, then $12.99 / mo.

NUTRITION

650kcal
Protein
32.2g
Fat
16.4g
Carbs
96.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (85g)

1/2 cup roasted Chickpeas (82g)

1/2 cup shelled Edamame (78g)

100g Firm Tofu

1 cup Baby Spinach (30g)

1 tbsp Maple Syrup

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with half the maple syrup, olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.

  • 3

    Rinse chickpeas, pat dry, and toss with a drizzle of olive oil, salt, and smoked paprika. Place them on another baking sheet.

  • 4

    Roast both sweet potato cubes and chickpeas in the oven. Sweet potatoes for about 25-30 minutes until tender, and chickpeas for 20-25 minutes until crispy.

  • 5

    While the vegetables roast, cook quinoa according to package instructions.

  • 6

    Slice the firm tofu into cubes and pan-sear in a non-stick skillet over medium heat until lightly browned on all sides. Season with salt and pepper.

  • 7

    Briefly steam or microwave the edamame until warmed.

  • 8

    In a bowl, combine the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, seared tofu, edamame, and fresh baby spinach.

  • 9

    Drizzle with the remaining maple syrup if desired, adjust seasoning with salt and pepper, and serve warm.

Maple-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.

Maple-Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A vibrant, nourishing bowl featuring tender maple-roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, savory seared tofu, and bright edamame tossed with fresh baby spinach. This balanced creation offers a delightful mix of textures and flavors, with a touch of maple warmth and crunchy chickpeas for added contrast.

NUTRITION

650kcal
Protein
32.2g
Fat
16.4g
Carbs
96.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (85g)

1/2 cup roasted Chickpeas (82g)

1/2 cup shelled Edamame (78g)

100g Firm Tofu

1 cup Baby Spinach (30g)

1 tbsp Maple Syrup

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with half the maple syrup, olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.

  • 3

    Rinse chickpeas, pat dry, and toss with a drizzle of olive oil, salt, and smoked paprika. Place them on another baking sheet.

  • 4

    Roast both sweet potato cubes and chickpeas in the oven. Sweet potatoes for about 25-30 minutes until tender, and chickpeas for 20-25 minutes until crispy.

  • 5

    While the vegetables roast, cook quinoa according to package instructions.

  • 6

    Slice the firm tofu into cubes and pan-sear in a non-stick skillet over medium heat until lightly browned on all sides. Season with salt and pepper.

  • 7

    Briefly steam or microwave the edamame until warmed.

  • 8

    In a bowl, combine the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, seared tofu, edamame, and fresh baby spinach.

  • 9

    Drizzle with the remaining maple syrup if desired, adjust seasoning with salt and pepper, and serve warm.