Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

Enjoy a vibrant bowl featuring tender roasted sweet potato, nutty quinoa, crispy roasted chickpeas, and savory grilled tofu atop a bed of fresh spinach. The combination of textures and flavors delivers a satisfying, nutrient-dense meal perfect for fueling your day.

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NUTRITION

608kcal
Protein
33.1g
Fat
16.5g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/3 cup Cooked Quinoa (55g)

1 cup Crispy Chickpeas (164g)

150g Firm Tofu

1 cup Baby Spinach (30g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, a pinch of salt and pepper, and arrange on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and dry the chickpeas. Toss them with a teaspoon of olive oil, smoked paprika, salt, and pepper. Spread on a separate baking tray and roast in the oven for 20-25 minutes until crispy.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes and lightly season with salt and pepper. Sauté in a non-stick pan over medium heat for 5-7 minutes until golden and slightly crisp on all sides.

  • 5

    Prepare the quinoa if not already cooked. Use approximately 1/3 cup cooked quinoa cooled to room temperature.

  • 6

    In a bowl, layer the baby spinach as a base. Arrange the roasted sweet potato, crisp chickpeas, grilled tofu, and quinoa on top.

  • 7

    Drizzle with lemon juice and a tiny bit of olive oil. Adjust seasoning with salt and pepper as desired. Toss gently to combine flavors and serve.

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas and Grilled Tofu

Enjoy a vibrant bowl featuring tender roasted sweet potato, nutty quinoa, crispy roasted chickpeas, and savory grilled tofu atop a bed of fresh spinach. The combination of textures and flavors delivers a satisfying, nutrient-dense meal perfect for fueling your day.

NUTRITION

608kcal
Protein
33.1g
Fat
16.5g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/3 cup Cooked Quinoa (55g)

1 cup Crispy Chickpeas (164g)

150g Firm Tofu

1 cup Baby Spinach (30g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, a pinch of salt and pepper, and arrange on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Rinse and dry the chickpeas. Toss them with a teaspoon of olive oil, smoked paprika, salt, and pepper. Spread on a separate baking tray and roast in the oven for 20-25 minutes until crispy.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes and lightly season with salt and pepper. Sauté in a non-stick pan over medium heat for 5-7 minutes until golden and slightly crisp on all sides.

  • 5

    Prepare the quinoa if not already cooked. Use approximately 1/3 cup cooked quinoa cooled to room temperature.

  • 6

    In a bowl, layer the baby spinach as a base. Arrange the roasted sweet potato, crisp chickpeas, grilled tofu, and quinoa on top.

  • 7

    Drizzle with lemon juice and a tiny bit of olive oil. Adjust seasoning with salt and pepper as desired. Toss gently to combine flavors and serve.