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, fluffy quinoa, crispy roasted chickpeas, and savory roasted tofu, all served on a bed of fresh spinach. This vibrant fusion of textures and flavors is perfectly spiced for a satisfying meal that fuels your body without compromising on taste.

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NUTRITION

651kcal
Protein
33.4g
Fat
17.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

1 cup cooked Quinoa

1/2 cup cooked Chickpeas (crispy roasted)

175g Extra-Firm Tofu (roasted)

1 cup Raw Spinach

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato and cut the tofu into bite-sized cubes.

  • 2

    In a bowl, toss the sweet potato and tofu separately with olive oil, cumin, paprika, garlic powder, salt, and pepper to taste.

  • 3

    Spread the sweet potato on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    On a separate baking sheet, spread the tofu cubes and chickpeas. Roast for 20 minutes, stirring halfway through, until tofu is lightly browned and chickpeas become crispy.

  • 5

    While the ingredients roast, prepare the quinoa according to package instructions, typically simmering in water for 15 minutes.

  • 6

    Once cooked, fluff the quinoa and place it in a bowl. Arrange the roasted sweet potato, tofu, crispy chickpeas, and fresh spinach on top.

  • 7

    Drizzle with any remaining seasonings if desired and serve warm.

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, fluffy quinoa, crispy roasted chickpeas, and savory roasted tofu, all served on a bed of fresh spinach. This vibrant fusion of textures and flavors is perfectly spiced for a satisfying meal that fuels your body without compromising on taste.

NUTRITION

651kcal
Protein
33.4g
Fat
17.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

1 cup cooked Quinoa

1/2 cup cooked Chickpeas (crispy roasted)

175g Extra-Firm Tofu (roasted)

1 cup Raw Spinach

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato and cut the tofu into bite-sized cubes.

  • 2

    In a bowl, toss the sweet potato and tofu separately with olive oil, cumin, paprika, garlic powder, salt, and pepper to taste.

  • 3

    Spread the sweet potato on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    On a separate baking sheet, spread the tofu cubes and chickpeas. Roast for 20 minutes, stirring halfway through, until tofu is lightly browned and chickpeas become crispy.

  • 5

    While the ingredients roast, prepare the quinoa according to package instructions, typically simmering in water for 15 minutes.

  • 6

    Once cooked, fluff the quinoa and place it in a bowl. Arrange the roasted sweet potato, tofu, crispy chickpeas, and fresh spinach on top.

  • 7

    Drizzle with any remaining seasonings if desired and serve warm.