Roasted Sweet Potato Quinoa Buddha 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 Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

Enjoy a nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, vibrant spinach, savory edamame, and lightly seared tofu. This bowl balances hearty textures with fresh, vibrant flavors perfect for a fulfilling meal any time of day.

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NUTRITION

544kcal
Protein
34g
Fat
12.3g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 small roasted sweet potato (130g)

1/2 cup roasted chickpeas (82g)

2 cups fresh spinach (60g)

1/2 cup shelled edamame (78g)

1/2 cup extra-firm tofu (126g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-size pieces. Toss with a drizzle of olive oil (optional), salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, rinse and drain canned chickpeas (or use pre-cooked). Pat them dry, toss with your preferred spices (such as paprika, cumin, salt, and pepper), and roast in the oven for about 20 minutes until crispy.

  • 3

    Prepare the quinoa according to package instructions. Typically, bring water to a boil, add the quinoa, reduce heat, and let simmer covered for about 15 minutes until the water is absorbed. Fluff with a fork.

  • 4

    Drain the extra-firm tofu and cut it into cubes. In a non-stick pan over medium-high heat, lightly sear the tofu cubes until they turn golden on all sides. Season with a pinch of salt.

  • 5

    Prepare a base by layering fresh spinach in a bowl. Arrange the cooked quinoa, roasted sweet potato, crispy chickpeas, edamame, and seared tofu on top of the spinach.

  • 6

    Drizzle with your favorite dressing or a squeeze of lemon juice for brightness, and serve immediately.

Roasted Sweet Potato Quinoa Buddha 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 Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

Enjoy a nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, vibrant spinach, savory edamame, and lightly seared tofu. This bowl balances hearty textures with fresh, vibrant flavors perfect for a fulfilling meal any time of day.

NUTRITION

544kcal
Protein
34g
Fat
12.3g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 small roasted sweet potato (130g)

1/2 cup roasted chickpeas (82g)

2 cups fresh spinach (60g)

1/2 cup shelled edamame (78g)

1/2 cup extra-firm tofu (126g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-size pieces. Toss with a drizzle of olive oil (optional), salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, rinse and drain canned chickpeas (or use pre-cooked). Pat them dry, toss with your preferred spices (such as paprika, cumin, salt, and pepper), and roast in the oven for about 20 minutes until crispy.

  • 3

    Prepare the quinoa according to package instructions. Typically, bring water to a boil, add the quinoa, reduce heat, and let simmer covered for about 15 minutes until the water is absorbed. Fluff with a fork.

  • 4

    Drain the extra-firm tofu and cut it into cubes. In a non-stick pan over medium-high heat, lightly sear the tofu cubes until they turn golden on all sides. Season with a pinch of salt.

  • 5

    Prepare a base by layering fresh spinach in a bowl. Arrange the cooked quinoa, roasted sweet potato, crispy chickpeas, edamame, and seared tofu on top of the spinach.

  • 6

    Drizzle with your favorite dressing or a squeeze of lemon juice for brightness, and serve immediately.