Roasted Sweet Potato and Quinoa Power Bowl

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

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

Enjoy a vibrant bowl loaded with roasted sweet potato, fluffy quinoa, crispy chickpeas, and marinated tofu, all tossed with fresh spinach and a zesty Greek yogurt dressing. This hearty bowl offers a delightful balance of textures and flavors, from the creamy avocado to the tangy yogurt, delivering a nourishing, energy-boosting meal.

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NUTRITION

566kcal
Protein
34.8g
Fat
17.6g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1 cup diced roasted sweet potato (approx. 130g)

1/2 cup roasted chickpeas (approx. 82g)

1 cup baby spinach (approx. 30g)

1/4 avocado (approx. 50g)

1/4 block extra firm tofu, roasted (approx. 85g)

1/2 cup nonfat Greek yogurt (approx. 110g)

1 tablespoon lemon juice

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss diced sweet potato with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 3

    Meanwhile, drain and rinse chickpeas. Toss them with a little olive oil, salt, and pepper, and roast for 15-20 minutes until slightly crispy.

  • 4

    Cut tofu into cubes, season lightly with salt and pepper, and roast in the oven for 15 minutes or until edges are golden.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, a pinch of salt, and pepper to create a zesty dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then top with roasted sweet potato, chickpeas, roasted tofu, and fresh baby spinach.

  • 7

    Slice the avocado and add on top. Drizzle the yogurt dressing over the bowl.

  • 8

    Gently toss the ingredients together if desired before serving.

Roasted Sweet Potato and Quinoa Power Bowl

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

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

Enjoy a vibrant bowl loaded with roasted sweet potato, fluffy quinoa, crispy chickpeas, and marinated tofu, all tossed with fresh spinach and a zesty Greek yogurt dressing. This hearty bowl offers a delightful balance of textures and flavors, from the creamy avocado to the tangy yogurt, delivering a nourishing, energy-boosting meal.

NUTRITION

566kcal
Protein
34.8g
Fat
17.6g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1 cup diced roasted sweet potato (approx. 130g)

1/2 cup roasted chickpeas (approx. 82g)

1 cup baby spinach (approx. 30g)

1/4 avocado (approx. 50g)

1/4 block extra firm tofu, roasted (approx. 85g)

1/2 cup nonfat Greek yogurt (approx. 110g)

1 tablespoon lemon juice

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss diced sweet potato with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 3

    Meanwhile, drain and rinse chickpeas. Toss them with a little olive oil, salt, and pepper, and roast for 15-20 minutes until slightly crispy.

  • 4

    Cut tofu into cubes, season lightly with salt and pepper, and roast in the oven for 15 minutes or until edges are golden.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, a pinch of salt, and pepper to create a zesty dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then top with roasted sweet potato, chickpeas, roasted tofu, and fresh baby spinach.

  • 7

    Slice the avocado and add on top. Drizzle the yogurt dressing over the bowl.

  • 8

    Gently toss the ingredients together if desired before serving.