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

Enjoy a wholesome, vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh baby spinach, and savory cubes of firm tofu. This nourishing bowl is perfectly balanced with textures and flavors, making it a satisfying meal any time of day.

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NUTRITION

560kcal
Protein
31g
Fat
10.1g
Carbs
92.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1 cup cooked roasted Chickpeas (~164g)

1 cup Baby Spinach (~30g)

100g Firm Tofu

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss gently with a small amount of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Drain and rinse the chickpeas, pat them dry, and toss with a pinch of cumin, paprika, salt, and a teaspoon of olive oil for crispiness. Spread on a separate baking sheet.

  • 4

    Roast the sweet potato cubes and chickpeas in the oven. The chickpeas should be roasted for about 25-30 minutes until crispy, while the sweet potato cubes roast for about 30-35 minutes until tender, stirring halfway through.

  • 5

    While the vegetables roast, prepare the quinoa following package instructions if not pre-cooked.

  • 6

    Press the tofu gently with paper towels to remove excess moisture, then cut into small cubes. Optionally, lightly sauté the tofu in a non-stick pan with a dash of soy sauce for flavor.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and fresh spinach. Top with tofu cubes.

  • 8

    Finish with your favorite dressing or a squeeze of lemon, if desired. 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

Enjoy a wholesome, vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh baby spinach, and savory cubes of firm tofu. This nourishing bowl is perfectly balanced with textures and flavors, making it a satisfying meal any time of day.

NUTRITION

560kcal
Protein
31g
Fat
10.1g
Carbs
92.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1 cup cooked roasted Chickpeas (~164g)

1 cup Baby Spinach (~30g)

100g Firm Tofu

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss gently with a small amount of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Drain and rinse the chickpeas, pat them dry, and toss with a pinch of cumin, paprika, salt, and a teaspoon of olive oil for crispiness. Spread on a separate baking sheet.

  • 4

    Roast the sweet potato cubes and chickpeas in the oven. The chickpeas should be roasted for about 25-30 minutes until crispy, while the sweet potato cubes roast for about 30-35 minutes until tender, stirring halfway through.

  • 5

    While the vegetables roast, prepare the quinoa following package instructions if not pre-cooked.

  • 6

    Press the tofu gently with paper towels to remove excess moisture, then cut into small cubes. Optionally, lightly sauté the tofu in a non-stick pan with a dash of soy sauce for flavor.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and fresh spinach. Top with tofu cubes.

  • 8

    Finish with your favorite dressing or a squeeze of lemon, if desired. Serve warm and enjoy your nutrient-packed bowl.