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 nourishing bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, savory tofu, vibrant baby spinach, and a pop of edamame, all finished with a sprinkle of hemp seeds for added crunch. This balanced bowl is perfect any time of day, boasting a delightful mix of textures and flavors that satisfy both your palate and your nutritional goals.

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NUTRITION

565kcal
Protein
32.2g
Fat
15.9g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1/2 cup cooked Quinoa (~93g)

1/2 cup roasted Chickpeas (~82g)

1/2 cup cubed Firm Tofu (~126g)

1 cup Baby Spinach (~30g)

1/4 cup shelled Edamame (~40g)

1 tablespoon Hemp Seeds (~10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into cubes. Toss gently with a small drizzle of olive oil, salt, and your favorite spices (such as smoked paprika or cumin). Spread the cubes on a baking sheet.

  • 2

    Place the sweet potato cubes in the oven and roast for about 25-30 minutes, turning halfway through, until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to the package instructions. Once cooked, fluff with a fork.

  • 4

    For the chickpeas, if using canned chickpeas, drain, rinse, and pat them dry. Toss them in a little olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for about 20-25 minutes until crispy.

  • 5

    Cube the firm tofu and lightly pan-sear or bake it with salt and pepper for extra texture if desired.

  • 6

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, tofu cubes, baby spinach, and edamame.

  • 7

    Finish by sprinkling hemp seeds over the bowl. Toss gently to mix all the flavors.

  • 8

    Serve warm or at room temperature and enjoy your balanced, nutrient-dense meal.

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 nourishing bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, savory tofu, vibrant baby spinach, and a pop of edamame, all finished with a sprinkle of hemp seeds for added crunch. This balanced bowl is perfect any time of day, boasting a delightful mix of textures and flavors that satisfy both your palate and your nutritional goals.

NUTRITION

565kcal
Protein
32.2g
Fat
15.9g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1/2 cup cooked Quinoa (~93g)

1/2 cup roasted Chickpeas (~82g)

1/2 cup cubed Firm Tofu (~126g)

1 cup Baby Spinach (~30g)

1/4 cup shelled Edamame (~40g)

1 tablespoon Hemp Seeds (~10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into cubes. Toss gently with a small drizzle of olive oil, salt, and your favorite spices (such as smoked paprika or cumin). Spread the cubes on a baking sheet.

  • 2

    Place the sweet potato cubes in the oven and roast for about 25-30 minutes, turning halfway through, until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to the package instructions. Once cooked, fluff with a fork.

  • 4

    For the chickpeas, if using canned chickpeas, drain, rinse, and pat them dry. Toss them in a little olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for about 20-25 minutes until crispy.

  • 5

    Cube the firm tofu and lightly pan-sear or bake it with salt and pepper for extra texture if desired.

  • 6

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, tofu cubes, baby spinach, and edamame.

  • 7

    Finish by sprinkling hemp seeds over the bowl. Toss gently to mix all the flavors.

  • 8

    Serve warm or at room temperature and enjoy your balanced, nutrient-dense meal.