Roasted Sweet Potato and Quinoa Power Bowl

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

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

A vibrant power bowl bursting with roasted sweet potato, protein-packed tofu, and hearty chickpeas melded with fluffy quinoa, black beans, and fresh kale. This dish is layered with textures and flavors, offering a nutrient-rich meal that’s both nourishing and satisfying.

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NUTRITION

583kcal
Protein
31.5g
Fat
16.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

100g roasted sweet potato

1/4 cup black beans

1 cup kale

150g firm tofu

1/2 cup chickpeas

1 tbsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into cubes and cut the firm tofu into bite-sized pieces. Toss them separately with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes and tofu pieces on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, until the sweet potato is tender and tofu is lightly browned.

  • 4

    While the tofu and sweet potato roast, cook the quinoa according to package instructions, usually by simmering in water until fluffy.

  • 5

    In a bowl, combine the roasted tofu and sweet potato with black beans, chickpeas, and torn kale leaves.

  • 6

    Gently fold in the cooked quinoa and drizzle with a little extra olive oil if desired. Season with additional salt and pepper as needed.

  • 7

    Toss everything together and serve warm as a power-packed meal.

Roasted Sweet Potato and Quinoa Power Bowl

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

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

A vibrant power bowl bursting with roasted sweet potato, protein-packed tofu, and hearty chickpeas melded with fluffy quinoa, black beans, and fresh kale. This dish is layered with textures and flavors, offering a nutrient-rich meal that’s both nourishing and satisfying.

NUTRITION

583kcal
Protein
31.5g
Fat
16.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

100g roasted sweet potato

1/4 cup black beans

1 cup kale

150g firm tofu

1/2 cup chickpeas

1 tbsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into cubes and cut the firm tofu into bite-sized pieces. Toss them separately with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes and tofu pieces on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, until the sweet potato is tender and tofu is lightly browned.

  • 4

    While the tofu and sweet potato roast, cook the quinoa according to package instructions, usually by simmering in water until fluffy.

  • 5

    In a bowl, combine the roasted tofu and sweet potato with black beans, chickpeas, and torn kale leaves.

  • 6

    Gently fold in the cooked quinoa and drizzle with a little extra olive oil if desired. Season with additional salt and pepper as needed.

  • 7

    Toss everything together and serve warm as a power-packed meal.