YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas
A vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, and savory baked tofu, all tossed with fresh spinach and finished with a drizzle of light tahini dressing. This Buddha Bowl delivers a satisfying combination of textures and flavors while aligning with your nutritional goals.
INGREDIENTS
1/2 medium Sweet Potato (~100g), cubed
1/2 cup cooked Quinoa (~111g)
3/4 cup roasted Chickpeas (~150g)
160g extra-firm Tofu, baked
1 cup raw Spinach
0.5 tbsp Tahini
1 tsp Olive Oil
Spices: smoked paprika, garlic powder, salt, pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a teaspoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the sweet potato roasts, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
For the crispy chickpeas, if using canned chickpeas, rinse and pat dry. Toss with a little olive oil, salt, pepper, and a pinch of smoked paprika. Roast them in the oven on a separate tray for 20 minutes, shaking halfway through, until crisp.
Press the tofu to remove excess moisture and cut into cubes. Toss with a bit of olive oil, salt, and garlic powder. Bake alongside the sweet potato for about 25 minutes until lightly browned and firm.
Assemble your bowl by layering the cooked quinoa as the base, followed by roasted sweet potato, crispy chickpeas, and baked tofu. Top with fresh spinach.
Drizzle 0.5 tablespoon of tahini over the bowl. Adjust seasonings as needed and serve immediately.