YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
A vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy spiced chickpeas, lightly sautéed kale, perfectly pan-seared tofu, and a delicately poached egg topping. The dish is a bright medley of textures and flavors, balancing the natural sweetness of roasted vegetables with the savory punch of spiced legumes and tofu, finished with a soft, runny egg yolk for extra richness.
INGREDIENTS
1 small Sweet Potato (~100g)
0.75 cup cooked Quinoa (~150g)
0.5 cup roasted Chickpeas (~82g)
1 cup raw Kale (~67g)
120g Firm Tofu
1 large Egg
1 tsp Olive Oil
1 tsp assorted Spices (Cumin, Paprika, Salt & Pepper)
PREPARATION
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.
In a bowl, toss the sweet potato cubes and chickpeas with olive oil and spices (cumin, paprika, salt, and pepper) to coat evenly.
Spread the sweet potato and chickpeas on a baking sheet and roast in the oven for about 20-25 minutes, or until the sweet potato is tender and the chickpeas are crispy. Stir halfway through for even roasting.
While the vegetables roast, rinse quinoa and cook it according to package instructions until fluffy.
Cut the firm tofu into cubes. In a non-stick pan over medium heat, add the tofu and sear until golden on all sides, about 5-7 minutes.
Lightly massage or toss raw kale with a pinch of salt to soften its texture. Alternatively, you may lightly sauté the kale for 2 minutes if preferred.
Poach the egg by bringing a small pot of water to a simmer, adding a splash of vinegar, and gently cracking the egg into the water. Cook for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
Assemble the bowl by layering the cooked quinoa as a base, followed by roasted sweet potato, crispy chickpeas, tofu, and kale. Top with the poached egg.
Finish with an extra light drizzle of olive oil or a squeeze of lemon if desired. Serve warm and enjoy.