Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

A hearty power bowl featuring warm, fluffy quinoa paired with tender, roasted sweet potato, crisp roasted chickpeas, and savory baked tofu. This balanced meal offers a comforting mix of textures and flavors, perfect for any time of the day.

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NUTRITION

536kcal
Protein
33g
Fat
12.2g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 medium sweet potato (150g), diced

3/4 cup roasted chickpeas (123g)

150 grams baked tofu

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a small amount of olive oil, salt, and your favorite spices (like paprika and cumin).

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25 minutes, or until tender and lightly browned.

  • 4

    Rinse and drain the chickpeas. Pat them dry, toss with a drizzle of olive oil, salt, and a pinch of smoked paprika or your preferred seasoning. Spread them on a separate baking sheet and roast for about 20 minutes until crispy, stirring halfway through.

  • 5

    Cut the tofu into cubes. Season lightly with salt, pepper, and a squeeze of lemon if desired, then bake it on a baking tray (you can add these to the chickpeas during the last 15 minutes of roasting) until golden, about 15-20 minutes.

  • 6

    In a bowl, layer the warm cooked quinoa as the base. Top with the roasted sweet potato, crispy chickpeas, and baked tofu.

  • 7

    Optionally, drizzle with a light lemon-tahini dressing or a splash of extra virgin olive oil before serving. Enjoy warm!

Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Sweet Potato Quinoa Power Bowl with Roasted Chickpeas

A hearty power bowl featuring warm, fluffy quinoa paired with tender, roasted sweet potato, crisp roasted chickpeas, and savory baked tofu. This balanced meal offers a comforting mix of textures and flavors, perfect for any time of the day.

NUTRITION

536kcal
Protein
33g
Fat
12.2g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 medium sweet potato (150g), diced

3/4 cup roasted chickpeas (123g)

150 grams baked tofu

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a small amount of olive oil, salt, and your favorite spices (like paprika and cumin).

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25 minutes, or until tender and lightly browned.

  • 4

    Rinse and drain the chickpeas. Pat them dry, toss with a drizzle of olive oil, salt, and a pinch of smoked paprika or your preferred seasoning. Spread them on a separate baking sheet and roast for about 20 minutes until crispy, stirring halfway through.

  • 5

    Cut the tofu into cubes. Season lightly with salt, pepper, and a squeeze of lemon if desired, then bake it on a baking tray (you can add these to the chickpeas during the last 15 minutes of roasting) until golden, about 15-20 minutes.

  • 6

    In a bowl, layer the warm cooked quinoa as the base. Top with the roasted sweet potato, crispy chickpeas, and baked tofu.

  • 7

    Optionally, drizzle with a light lemon-tahini dressing or a splash of extra virgin olive oil before serving. Enjoy warm!