Roasted Sweet Potato and Crispy Chickpea Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Crispy Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Power Bowl

Enjoy a vibrant power bowl featuring tender roasted sweet potato cubes, crispy roasted chickpeas, and savory grilled tempeh on a bed of fresh baby spinach. This nourishing bowl is perfectly balanced with a satisfying mix of textures and earthy flavors, making it a standout choice for a healthy, protein-packed meal any time of day.

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NUTRITION

571kcal
Protein
35.7g
Fat
15.3g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup roasted Chickpeas (164g)

3 ounces Tempeh (85g)

1 cup Baby Spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    For the chickpeas, drain and rinse a can of chickpeas, pat them dry, and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a separate baking sheet in the oven for 20-25 minutes until crispy.

  • 4

    Slice the tempeh into 1/4-inch strips or cubes. In a skillet over medium heat, add a splash of oil and grill the tempeh pieces for about 5-7 minutes on each side until golden brown and heated through.

  • 5

    Assemble the power bowl by placing a bed of baby spinach in a bowl. Top with the roasted sweet potato, crispy chickpeas, and grilled tempeh.

  • 6

    Drizzle with a squeeze of lemon juice or your favorite light dressing if desired, and serve warm.

Roasted Sweet Potato and Crispy Chickpea Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Crispy Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Power Bowl

Enjoy a vibrant power bowl featuring tender roasted sweet potato cubes, crispy roasted chickpeas, and savory grilled tempeh on a bed of fresh baby spinach. This nourishing bowl is perfectly balanced with a satisfying mix of textures and earthy flavors, making it a standout choice for a healthy, protein-packed meal any time of day.

NUTRITION

571kcal
Protein
35.7g
Fat
15.3g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup roasted Chickpeas (164g)

3 ounces Tempeh (85g)

1 cup Baby Spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    For the chickpeas, drain and rinse a can of chickpeas, pat them dry, and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a separate baking sheet in the oven for 20-25 minutes until crispy.

  • 4

    Slice the tempeh into 1/4-inch strips or cubes. In a skillet over medium heat, add a splash of oil and grill the tempeh pieces for about 5-7 minutes on each side until golden brown and heated through.

  • 5

    Assemble the power bowl by placing a bed of baby spinach in a bowl. Top with the roasted sweet potato, crispy chickpeas, and grilled tempeh.

  • 6

    Drizzle with a squeeze of lemon juice or your favorite light dressing if desired, and serve warm.