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 nourishing bowl featuring tender roasted sweet potato cubes, fluffy quinoa, zesty crispy chickpeas, and savory grilled tofu, all tossed with fresh spinach. The medley of textures and flavors makes for a satisfying meal that's as beautiful as it is balanced.

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NUTRITION

567kcal
Protein
33g
Fat
10g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 medium Sweet Potato (114g)

3/4 cup Crispy Chickpeas (123g)

200g Grilled Firm Tofu

1 cup Fresh Spinach (30g)

Olive Oil Spray

Seasoning (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a light spray of olive oil and season with a pinch of cumin, paprika, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato is roasting, prepare the quinoa according to package instructions.

  • 5

    Rinse and drain the chickpeas. Pat dry and toss them with a light spray of olive oil and a little seasoning. Spread them out on a separate baking sheet and roast in the oven for about 20 minutes until crispy.

  • 6

    Slice the tofu into cubes and grill it in a non-stick pan over medium heat until golden brown on all sides, about 5-7 minutes.

  • 7

    Assemble the bowl by layering the quinoa as a base, then adding the roasted sweet potatoes, crispy chickpeas, grilled tofu, and fresh spinach.

  • 8

    Drizzle a tiny bit more olive oil if desired, and finish with an extra pinch of salt and pepper before serving.

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 nourishing bowl featuring tender roasted sweet potato cubes, fluffy quinoa, zesty crispy chickpeas, and savory grilled tofu, all tossed with fresh spinach. The medley of textures and flavors makes for a satisfying meal that's as beautiful as it is balanced.

NUTRITION

567kcal
Protein
33g
Fat
10g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 medium Sweet Potato (114g)

3/4 cup Crispy Chickpeas (123g)

200g Grilled Firm Tofu

1 cup Fresh Spinach (30g)

Olive Oil Spray

Seasoning (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a light spray of olive oil and season with a pinch of cumin, paprika, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato is roasting, prepare the quinoa according to package instructions.

  • 5

    Rinse and drain the chickpeas. Pat dry and toss them with a light spray of olive oil and a little seasoning. Spread them out on a separate baking sheet and roast in the oven for about 20 minutes until crispy.

  • 6

    Slice the tofu into cubes and grill it in a non-stick pan over medium heat until golden brown on all sides, about 5-7 minutes.

  • 7

    Assemble the bowl by layering the quinoa as a base, then adding the roasted sweet potatoes, crispy chickpeas, grilled tofu, and fresh spinach.

  • 8

    Drizzle a tiny bit more olive oil if desired, and finish with an extra pinch of salt and pepper before serving.