Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

Enjoy a vibrant and nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, crispy chickpeas, and savory pan-seared tempeh. This balanced dish boasts a delightful mix of textures and flavors, making it a satisfying meal for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
31.8g
Fat
20g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

100 grams Tempeh

1/2 tbsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions. A 1/2 cup serving of cooked quinoa is sufficient for the bowl.

  • 4

    Rinse and drain chickpeas. Pat them dry with a paper towel, then toss with a small amount of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 20 minutes, or until they become crispy.

  • 5

    Dice the tempeh into bite-size pieces. In a non-stick pan over medium heat, add a splash of olive oil. Sauté the tempeh for about 5-7 minutes until golden brown on all sides. Season with salt and pepper.

  • 6

    Assemble your bowl by layering the roasted sweet potatoes, cooked quinoa, crispy chickpeas, and sautéed tempeh. Adjust seasoning if necessary and serve warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh

Enjoy a vibrant and nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, crispy chickpeas, and savory pan-seared tempeh. This balanced dish boasts a delightful mix of textures and flavors, making it a satisfying meal for lunch or dinner.

NUTRITION

583kcal
Protein
31.8g
Fat
20g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

100 grams Tempeh

1/2 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions. A 1/2 cup serving of cooked quinoa is sufficient for the bowl.

  • 4

    Rinse and drain chickpeas. Pat them dry with a paper towel, then toss with a small amount of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 20 minutes, or until they become crispy.

  • 5

    Dice the tempeh into bite-size pieces. In a non-stick pan over medium heat, add a splash of olive oil. Sauté the tempeh for about 5-7 minutes until golden brown on all sides. Season with salt and pepper.

  • 6

    Assemble your bowl by layering the roasted sweet potatoes, cooked quinoa, crispy chickpeas, and sautéed tempeh. Adjust seasoning if necessary and serve warm.