Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

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

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

A vibrant, nourishing bowl featuring fluffy quinoa, tender roasted sweet potato, and crispy chickpeas paired with savory marinated tofu and lightly steamed edamame. Fresh baby spinach, sweet red bell pepper, and creamy avocado add brilliant color and texture, while a drizzle of lemon-tahini dressing brings the flavors together in a balanced and satisfying meal.

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NUTRITION

586kcal
Protein
31.7g
Fat
21.1g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 medium sweet potato, roasted (75g)

1/3 cup crispy chickpeas (55g)

130g firm tofu, marinated and baked

5/8 cup shelled edamame (120g)

1 cup baby spinach (30g)

1/2 medium red bell pepper, sliced (45g)

1/4 medium avocado, cubed (50g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and caramelized.

  • 2

    Meanwhile, press the tofu for 10-15 minutes to remove excess moisture. Cut into cubes and marinate with a splash of soy sauce, garlic powder, and a pinch of smoked paprika. Bake the tofu at 400°F for 20 minutes, flipping halfway through until edges are golden.

  • 3

    Rinse and drain canned chickpeas, then toss with olive oil, cumin, paprika, and salt. Roast them in the oven on a separate tray for 15-20 minutes until crispy, stirring once.

  • 4

    In a small saucepan, prepare quinoa as per package instructions if not already cooked.

  • 5

    Steam or boil shelled edamame until tender yet firm, about 3-5 minutes, then drain.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted sweet potato, crispy chickpeas, baked tofu, and edamame on a bed of fresh baby spinach. Top with sliced red bell pepper and cubed avocado.

  • 7

    Optionally drizzle with a light lemon-tahini dressing for extra flavor, then gently toss to combine and serve immediately.

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

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

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

A vibrant, nourishing bowl featuring fluffy quinoa, tender roasted sweet potato, and crispy chickpeas paired with savory marinated tofu and lightly steamed edamame. Fresh baby spinach, sweet red bell pepper, and creamy avocado add brilliant color and texture, while a drizzle of lemon-tahini dressing brings the flavors together in a balanced and satisfying meal.

NUTRITION

586kcal
Protein
31.7g
Fat
21.1g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 medium sweet potato, roasted (75g)

1/3 cup crispy chickpeas (55g)

130g firm tofu, marinated and baked

5/8 cup shelled edamame (120g)

1 cup baby spinach (30g)

1/2 medium red bell pepper, sliced (45g)

1/4 medium avocado, cubed (50g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and caramelized.

  • 2

    Meanwhile, press the tofu for 10-15 minutes to remove excess moisture. Cut into cubes and marinate with a splash of soy sauce, garlic powder, and a pinch of smoked paprika. Bake the tofu at 400°F for 20 minutes, flipping halfway through until edges are golden.

  • 3

    Rinse and drain canned chickpeas, then toss with olive oil, cumin, paprika, and salt. Roast them in the oven on a separate tray for 15-20 minutes until crispy, stirring once.

  • 4

    In a small saucepan, prepare quinoa as per package instructions if not already cooked.

  • 5

    Steam or boil shelled edamame until tender yet firm, about 3-5 minutes, then drain.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted sweet potato, crispy chickpeas, baked tofu, and edamame on a bed of fresh baby spinach. Top with sliced red bell pepper and cubed avocado.

  • 7

    Optionally drizzle with a light lemon-tahini dressing for extra flavor, then gently toss to combine and serve immediately.