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 hearty bowl featuring tender roasted sweet potato, nutty quinoa, and crunchy, spice-roasted chickpeas, all balanced with golden cubes of extra-firm tofu and a light tahini-lemon drizzle atop a bed of fresh spinach. A nourishing, satisfying meal that’s both vibrant in flavor and perfectly aligned with your health goals.

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NUTRITION

600kcal
Protein
33.4g
Fat
17.4g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Quinoa

3/4 cup roasted Chickpeas

175g Extra-Firm Tofu

1 cup raw Spinach

1/2 tbsp Tahini-Lemon Drizzle

Seasonings (smoked paprika, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into 1-inch cubes.

  • 2

    Toss the sweet potato cubes with a dash of olive oil and a pinch of smoked paprika, garlic powder, salt, and pepper. Spread them on a baking tray.

  • 3

    Drain and rinse the chickpeas. Pat them dry, then toss with a small amount of olive oil and your seasoning mix. Spread them on a separate tray for roasting.

  • 4

    Place both trays in the oven. Roast the sweet potatoes for about 25-30 minutes until tender and lightly caramelized, and the chickpeas for 20-25 minutes until crisp.

  • 5

    While the veggies and chickpeas are roasting, drain the tofu and cut it into 1/2-inch cubes. Pan-sear the tofu in a non-stick skillet over medium heat until it’s golden on all sides, about 6-8 minutes.

  • 6

    Prepare the quinoa according to package instructions (if not pre-cooked).

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, and sautéed tofu over a bed of fresh spinach.

  • 8

    Drizzle with the tahini-lemon dressing. Toss gently to combine all flavors, and 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 hearty bowl featuring tender roasted sweet potato, nutty quinoa, and crunchy, spice-roasted chickpeas, all balanced with golden cubes of extra-firm tofu and a light tahini-lemon drizzle atop a bed of fresh spinach. A nourishing, satisfying meal that’s both vibrant in flavor and perfectly aligned with your health goals.

NUTRITION

600kcal
Protein
33.4g
Fat
17.4g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Quinoa

3/4 cup roasted Chickpeas

175g Extra-Firm Tofu

1 cup raw Spinach

1/2 tbsp Tahini-Lemon Drizzle

Seasonings (smoked paprika, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into 1-inch cubes.

  • 2

    Toss the sweet potato cubes with a dash of olive oil and a pinch of smoked paprika, garlic powder, salt, and pepper. Spread them on a baking tray.

  • 3

    Drain and rinse the chickpeas. Pat them dry, then toss with a small amount of olive oil and your seasoning mix. Spread them on a separate tray for roasting.

  • 4

    Place both trays in the oven. Roast the sweet potatoes for about 25-30 minutes until tender and lightly caramelized, and the chickpeas for 20-25 minutes until crisp.

  • 5

    While the veggies and chickpeas are roasting, drain the tofu and cut it into 1/2-inch cubes. Pan-sear the tofu in a non-stick skillet over medium heat until it’s golden on all sides, about 6-8 minutes.

  • 6

    Prepare the quinoa according to package instructions (if not pre-cooked).

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, and sautéed tofu over a bed of fresh spinach.

  • 8

    Drizzle with the tahini-lemon dressing. Toss gently to combine all flavors, and serve warm.