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

A vibrant bowl featuring roasted sweet potato, fluffy quinoa, crispy chickpeas, tender edamame, extra-firm tofu, and fresh spinach tossed in a bright lemon dressing. This nutritious bowl delivers a satisfying combination of textures and flavors, from the caramelized roasted vegetables to the zesty finish of lemon olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

582kcal
Protein
32.3g
Fat
16.8g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 medium roasted sweet potato

1/2 cup crispy chickpeas

1 cup fresh spinach

1/2 cup shelled edamame

120 grams extra-firm tofu

1 tsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into cubes, toss with half of the olive oil, smoked paprika, salt, and pepper. Roast on a baking tray for 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and drain chickpeas. Pat dry and toss with a pinch of salt, pepper, and a dash of smoked paprika. Spread on a baking tray and roast for 20 minutes until crisp.

  • 4

    Press the tofu gently with a paper towel to remove excess moisture, then cut into cubes. Optional: light sauté in a non-stick pan for 3-4 minutes to firm up texture.

  • 5

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

  • 6

    Combine the spinach, cooked quinoa, roasted sweet potato, crispy chickpeas, edamame, and tofu in a bowl.

  • 7

    Whisk together the remaining olive oil and lemon juice with a little salt and pepper to create a light dressing. Drizzle over the bowl.

  • 8

    Gently toss all ingredients to combine 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

A vibrant bowl featuring roasted sweet potato, fluffy quinoa, crispy chickpeas, tender edamame, extra-firm tofu, and fresh spinach tossed in a bright lemon dressing. This nutritious bowl delivers a satisfying combination of textures and flavors, from the caramelized roasted vegetables to the zesty finish of lemon olive oil.

NUTRITION

582kcal
Protein
32.3g
Fat
16.8g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 medium roasted sweet potato

1/2 cup crispy chickpeas

1 cup fresh spinach

1/2 cup shelled edamame

120 grams extra-firm tofu

1 tsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into cubes, toss with half of the olive oil, smoked paprika, salt, and pepper. Roast on a baking tray for 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and drain chickpeas. Pat dry and toss with a pinch of salt, pepper, and a dash of smoked paprika. Spread on a baking tray and roast for 20 minutes until crisp.

  • 4

    Press the tofu gently with a paper towel to remove excess moisture, then cut into cubes. Optional: light sauté in a non-stick pan for 3-4 minutes to firm up texture.

  • 5

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

  • 6

    Combine the spinach, cooked quinoa, roasted sweet potato, crispy chickpeas, edamame, and tofu in a bowl.

  • 7

    Whisk together the remaining olive oil and lemon juice with a little salt and pepper to create a light dressing. Drizzle over the bowl.

  • 8

    Gently toss all ingredients to combine and serve immediately.