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.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a hearty bowl that balances the natural sweetness of roasted sweet potato with the nutty flavor of quinoa, crispy chickpeas, and savory seared tofu, all nestled on a bed of fresh baby spinach and brightened with a lemon-olive oil dressing. This bowl delivers a satisfying mix of textures and flavors perfect for any meal.

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NUTRITION

558kcal
Protein
31.5g
Fat
17.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup cooked Quinoa (~92g)

1/2 cup Crispy Chickpeas (~130g)

250 grams Firm Tofu

1 cup Baby Spinach

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss the cubes lightly with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat them dry and mix with a pinch of salt, smoked paprika, and a tiny drizzle of olive oil. Spread them on a separate baking sheet.

  • 4

    Roast the sweet potato cubes in the oven for about 25 minutes until tender and slightly caramelized. Roast the chickpeas for about 20 minutes until crispy, shaking the pan halfway through.

  • 5

    While the vegetables roast, press the tofu gently to remove excess water and cut it into bite-sized cubes. In a non-stick skillet over medium heat, sear the tofu cubes until golden on all sides, about 6-8 minutes.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    To assemble the bowl, create a base of fresh baby spinach. Add a layer of quinoa, then top it with roasted sweet potato, crispy chickpeas, and seared tofu.

  • 8

    Drizzle the assembled bowl with lemon juice and a light additional drizzle of olive oil if desired. Mix gently and serve warm.

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.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a hearty bowl that balances the natural sweetness of roasted sweet potato with the nutty flavor of quinoa, crispy chickpeas, and savory seared tofu, all nestled on a bed of fresh baby spinach and brightened with a lemon-olive oil dressing. This bowl delivers a satisfying mix of textures and flavors perfect for any meal.

NUTRITION

558kcal
Protein
31.5g
Fat
17.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup cooked Quinoa (~92g)

1/2 cup Crispy Chickpeas (~130g)

250 grams Firm Tofu

1 cup Baby Spinach

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss the cubes lightly with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat them dry and mix with a pinch of salt, smoked paprika, and a tiny drizzle of olive oil. Spread them on a separate baking sheet.

  • 4

    Roast the sweet potato cubes in the oven for about 25 minutes until tender and slightly caramelized. Roast the chickpeas for about 20 minutes until crispy, shaking the pan halfway through.

  • 5

    While the vegetables roast, press the tofu gently to remove excess water and cut it into bite-sized cubes. In a non-stick skillet over medium heat, sear the tofu cubes until golden on all sides, about 6-8 minutes.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    To assemble the bowl, create a base of fresh baby spinach. Add a layer of quinoa, then top it with roasted sweet potato, crispy chickpeas, and seared tofu.

  • 8

    Drizzle the assembled bowl with lemon juice and a light additional drizzle of olive oil if desired. Mix gently and serve warm.