Roasted Sweet Potato Quinoa 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 Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A hearty and vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, lightly sautéed spinach, zesty edamame, and baked tofu, all drizzled with a refreshing lemon-olive oil dressing. This nutrient-packed bowl balances warmth and crunch with a burst of freshness in every bite.

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NUTRITION

537kcal
Protein
30g
Fat
17.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1/2 medium Sweet Potato, cubed (75g)

1/2 cup roasted Chickpeas (82g)

1 cup Baby Spinach (30g)

1/2 cup shelled Edamame (75g)

1/2 cup cubed Firm Tofu (125g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    On another baking sheet, arrange the drained chickpeas, toss lightly in olive oil, salt, and a pinch of pepper, and roast them until they become crispy, about 20-25 minutes.

  • 4

    Meanwhile, prepare the quinoa as per package instructions and lightly steam or sauté the edamame if desired.

  • 5

    Press the tofu to remove excess water, then cut it into cubes. Spread tofu on a baking sheet, season lightly, and bake it in the oven for about 15-20 minutes until the edges are golden.

  • 6

    In a bowl, layer the cooked quinoa, roasted sweet potato, crispy chickpeas, tofu, edamame, and fresh baby spinach.

  • 7

    Drizzle with lemon juice and an extra teaspoon of olive oil if desired. Toss gently to combine all flavors.

  • 8

    Serve warm, and enjoy your nutrient-packed bowl!

Roasted Sweet Potato Quinoa 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 Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A hearty and vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, lightly sautéed spinach, zesty edamame, and baked tofu, all drizzled with a refreshing lemon-olive oil dressing. This nutrient-packed bowl balances warmth and crunch with a burst of freshness in every bite.

NUTRITION

537kcal
Protein
30g
Fat
17.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1/2 medium Sweet Potato, cubed (75g)

1/2 cup roasted Chickpeas (82g)

1 cup Baby Spinach (30g)

1/2 cup shelled Edamame (75g)

1/2 cup cubed Firm Tofu (125g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    On another baking sheet, arrange the drained chickpeas, toss lightly in olive oil, salt, and a pinch of pepper, and roast them until they become crispy, about 20-25 minutes.

  • 4

    Meanwhile, prepare the quinoa as per package instructions and lightly steam or sauté the edamame if desired.

  • 5

    Press the tofu to remove excess water, then cut it into cubes. Spread tofu on a baking sheet, season lightly, and bake it in the oven for about 15-20 minutes until the edges are golden.

  • 6

    In a bowl, layer the cooked quinoa, roasted sweet potato, crispy chickpeas, tofu, edamame, and fresh baby spinach.

  • 7

    Drizzle with lemon juice and an extra teaspoon of olive oil if desired. Toss gently to combine all flavors.

  • 8

    Serve warm, and enjoy your nutrient-packed bowl!