YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
Enjoy a vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, sautéed kale, and protein-packed tofu and edamame. This bowl offers a delightful blend of textures and flavors, balancing earthy sweetness with savory notes for a nourishing meal.
INGREDIENTS
100g roasted Sweet Potato
1/2 cup cooked Quinoa
1/2 cup roasted Chickpeas
100g extra firm Tofu
1/2 cup shelled Edamame
1 cup chopped Kale
1 tsp Olive Oil
Spice Blend to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into 1-inch pieces. Toss with half a teaspoon of olive oil and a pinch of the spice blend.
Drain and rinse canned chickpeas or use pre-cooked ones, then pat them dry. Toss the chickpeas with olive oil and spices for a crispy finish.
Place the sweet potato cubes and chickpeas on separate baking sheets lined with parchment paper. Roast both in the oven; sweet potatoes for about 25 minutes until tender and chickpeas for 20 minutes until crispy, shaking the tray halfway through.
While roasting, press and cube the extra firm tofu and lightly sauté it in a non-stick pan with a tiny drizzle of olive oil and a few spices until golden on all sides.
Prepare the quinoa according to package instructions if not already cooked.
Blanch the shelled edamame in boiling water for about 3 minutes or microwave until heated through, and massage the kale with a little salt to soften it slightly.
Assemble the bowl by layering the quinoa, roasted sweet potato, crispy chickpeas, sautéed tofu, edamame, and raw kale.
Drizzle a bit more olive oil and a squeeze of lemon if desired, then toss to combine before serving.