Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

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 and Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

Enjoy a hearty and nutrient-packed bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and savory roasted tempeh, all nestled atop a bed of fresh spinach and drizzled with a zesty lemon-tahini dressing. This bowl harmonizes textures and flavors for a satisfying meal.

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NUTRITION

560kcal
Protein
31.3g
Fat
12.8g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 small sweet potato (~130g)

1/2 cup cooked quinoa (~93g)

1/2 cup roasted chickpeas (~82g)

3/4 cup roasted tempeh (~110g)

1 cup fresh spinach (~30g)

1 tbsp lemon-tahini dressing (~15g)

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Toss with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and drain the chickpeas. Pat them dry, toss with a small drizzle of olive oil and your favorite spices (such as paprika, cumin, and garlic powder), and roast on a separate baking sheet for 20-25 minutes until crisp.

  • 4

    Cut the tempeh into cubes. Marinate briefly with a splash of soy sauce or tamari and a squeeze of lemon if desired. Roast or pan-sauté the tempeh for about 8-10 minutes until golden on all sides.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the fresh spinach as a base. Add the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, and roasted tempeh.

  • 7

    Drizzle the lemon-tahini dressing over the bowl. Gently toss to combine all the flavors.

  • 8

    Serve warm and enjoy this balanced, protein-packed bowl.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

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 and Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

Enjoy a hearty and nutrient-packed bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and savory roasted tempeh, all nestled atop a bed of fresh spinach and drizzled with a zesty lemon-tahini dressing. This bowl harmonizes textures and flavors for a satisfying meal.

NUTRITION

560kcal
Protein
31.3g
Fat
12.8g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 small sweet potato (~130g)

1/2 cup cooked quinoa (~93g)

1/2 cup roasted chickpeas (~82g)

3/4 cup roasted tempeh (~110g)

1 cup fresh spinach (~30g)

1 tbsp lemon-tahini dressing (~15g)

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Toss with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and drain the chickpeas. Pat them dry, toss with a small drizzle of olive oil and your favorite spices (such as paprika, cumin, and garlic powder), and roast on a separate baking sheet for 20-25 minutes until crisp.

  • 4

    Cut the tempeh into cubes. Marinate briefly with a splash of soy sauce or tamari and a squeeze of lemon if desired. Roast or pan-sauté the tempeh for about 8-10 minutes until golden on all sides.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the fresh spinach as a base. Add the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, and roasted tempeh.

  • 7

    Drizzle the lemon-tahini dressing over the bowl. Gently toss to combine all the flavors.

  • 8

    Serve warm and enjoy this balanced, protein-packed bowl.