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 vibrant and satisfying bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, and hearty baked tofu tossed with fresh spinach. Lightly drizzled with a splash of lemon-infused olive oil, this dish is perfectly balanced in flavor and texture, making it an ideal meal for a nutritious dinner.

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NUTRITION

594kcal
Protein
34.6g
Fat
22.1g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

1/2 cup cooked Quinoa (93g)

3/4 cup roasted Chickpeas (123g)

200g baked Firm Tofu

1 cup raw Spinach (30g)

1/2 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

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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, paprika, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, press the tofu to remove excess moisture, then cut into cubes. Lightly season with salt and a pinch of garlic powder, and bake on a separate tray for 20-25 minutes until golden.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, if using canned, rinse and pat dry. Toss them with a small amount of olive oil, paprika, garlic powder, and salt. Roast in the oven at 400°F for 20 minutes until they become crispy.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, baked tofu, and raw spinach.

  • 8

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

  • 9

    Serve warm and enjoy your nourishing 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 vibrant and satisfying bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, and hearty baked tofu tossed with fresh spinach. Lightly drizzled with a splash of lemon-infused olive oil, this dish is perfectly balanced in flavor and texture, making it an ideal meal for a nutritious dinner.

NUTRITION

594kcal
Protein
34.6g
Fat
22.1g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

1/2 cup cooked Quinoa (93g)

3/4 cup roasted Chickpeas (123g)

200g baked Firm Tofu

1 cup raw Spinach (30g)

1/2 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

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, paprika, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, press the tofu to remove excess moisture, then cut into cubes. Lightly season with salt and a pinch of garlic powder, and bake on a separate tray for 20-25 minutes until golden.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, if using canned, rinse and pat dry. Toss them with a small amount of olive oil, paprika, garlic powder, and salt. Roast in the oven at 400°F for 20 minutes until they become crispy.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, baked tofu, and raw spinach.

  • 8

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

  • 9

    Serve warm and enjoy your nourishing bowl!