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

Savor a nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, crispy roasted chickpeas, and hearty baked tempeh. This vibrant dish is drizzled with a light lemon-tahini dressing and sprinkled with fresh herbs, making it a perfect, balanced meal to fuel your day.

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NUTRITION

714kcal
Protein
35g
Fat
28.8g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (93g)

1/2 cup Crispy Chickpeas (82g)

4 ounces Baked Tempeh (113g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Tahini

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss with a teaspoon of olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly crisp.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions, then set aside.

  • 4

    Drain and rinse chickpeas. Pat them dry and toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Slice the tempeh into cubes or strips, season lightly with salt and pepper, and bake alongside the sweet potato if space allows or in a separate tray for about 20 minutes.

  • 6

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 7

    Assemble the bowl by layering quinoa at the base, followed by roasted sweet potato, crispy chickpeas, and baked tempeh. Drizzle with the lemon-tahini dressing.

  • 8

    Garnish with additional herbs or a squeeze more lemon if desired, then 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

Savor a nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, crispy roasted chickpeas, and hearty baked tempeh. This vibrant dish is drizzled with a light lemon-tahini dressing and sprinkled with fresh herbs, making it a perfect, balanced meal to fuel your day.

NUTRITION

714kcal
Protein
35g
Fat
28.8g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (93g)

1/2 cup Crispy Chickpeas (82g)

4 ounces Baked Tempeh (113g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Tahini

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss with a teaspoon of olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly crisp.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions, then set aside.

  • 4

    Drain and rinse chickpeas. Pat them dry and toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Slice the tempeh into cubes or strips, season lightly with salt and pepper, and bake alongside the sweet potato if space allows or in a separate tray for about 20 minutes.

  • 6

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 7

    Assemble the bowl by layering quinoa at the base, followed by roasted sweet potato, crispy chickpeas, and baked tempeh. Drizzle with the lemon-tahini dressing.

  • 8

    Garnish with additional herbs or a squeeze more lemon if desired, then serve warm.