YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato and Quinoa Buddha Bowl
Enjoy a vibrant Buddha bowl featuring tender herb-roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and marinated grilled tofu atop a bed of fresh kale and creamy avocado. Finished with a zesty lemon herb dressing, this bowl is a satisfying balance of earthy flavors and bright notes, perfect for a nourishing meal any time of the day.
INGREDIENTS
1 medium Sweet Potato
1/2 cup cooked Quinoa
1/2 cup roasted Chickpeas
1 cup chopped Kale
1/4 medium Avocado
6 ounces grilled Firm Tofu
1 tbsp Lemon Juice
1 clove Garlic
1 tsp dried rosemary & oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel (if desired) and cube the sweet potato, then toss with a pinch of salt, pepper, and half the dried herbs.
Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.
While the sweet potato roasts, rinse and drain the chickpeas. Toss them with a little salt, pepper, and the remaining dried herbs. Roast them on a separate baking sheet or with the sweet potatoes during the last 15 minutes of cooking until they become crispy.
Cook quinoa according to package instructions. Once cooked, set aside to cool slightly.
Slice the firm tofu into 1/2-inch thick slices and grill on a preheated grill pan or skillet over medium-high heat for about 3-4 minutes per side until grill marks appear and the tofu is heated through.
Prepare the lemon herb dressing by mixing lemon juice, minced garlic, a pinch of salt, and pepper in a small bowl. Adjust seasoning to taste.
In a bowl, layer the chopped kale as the base. Add the roasted sweet potato, quinoa, and chickpeas on top.
Arrange the grilled tofu slices over the bowl and scatter diced avocado over the ingredients.
Drizzle the lemon herb dressing over the assembled bowl before serving. Enjoy immediately!