Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Baked 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 Baked Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Baked Tofu

A vibrant bowl featuring roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and marinated baked tofu. This hearty dish balances savory and slightly sweet flavors with a satisfying crunch, perfect for a nourishing meal that fuels your day.

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NUTRITION

637kcal
Protein
32.1g
Fat
18.2g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (approx 140g)

1 medium roasted sweet potato (114g)

0.7 cup crispy roasted chickpeas (approx 125g)

160g extra firm tofu

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into 1-inch cubes. Toss them with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, press and cut the tofu into cubes. Toss tofu with a small drizzle of olive oil, garlic powder, and a pinch of salt.

  • 5

    Place tofu on a separate baking sheet and bake for 20-25 minutes until edges are golden and slightly crispy, turning halfway through.

  • 6

    For the chickpeas, rinse and drain canned chickpeas (or use pre-soaked dry chickpeas). Pat them dry, then toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20-25 minutes until crispy.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    To assemble the bowl, layer the cooked quinoa, roasted sweet potato, crispy chickpeas, and baked tofu. Adjust seasoning with extra salt and pepper if needed.

  • 9

    Serve warm and enjoy a balanced bowl bursting with flavor and texture.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Baked 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 Baked Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Baked Tofu

A vibrant bowl featuring roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and marinated baked tofu. This hearty dish balances savory and slightly sweet flavors with a satisfying crunch, perfect for a nourishing meal that fuels your day.

NUTRITION

637kcal
Protein
32.1g
Fat
18.2g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (approx 140g)

1 medium roasted sweet potato (114g)

0.7 cup crispy roasted chickpeas (approx 125g)

160g extra firm tofu

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into 1-inch cubes. Toss them with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, press and cut the tofu into cubes. Toss tofu with a small drizzle of olive oil, garlic powder, and a pinch of salt.

  • 5

    Place tofu on a separate baking sheet and bake for 20-25 minutes until edges are golden and slightly crispy, turning halfway through.

  • 6

    For the chickpeas, rinse and drain canned chickpeas (or use pre-soaked dry chickpeas). Pat them dry, then toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20-25 minutes until crispy.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    To assemble the bowl, layer the cooked quinoa, roasted sweet potato, crispy chickpeas, and baked tofu. Adjust seasoning with extra salt and pepper if needed.

  • 9

    Serve warm and enjoy a balanced bowl bursting with flavor and texture.