Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

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 and Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

Delight in a wholesome bowl that harmonizes the natural sweetness of roasted sweet potato with nutty quinoa and crispy chickpeas, elevated by savory roasted tempeh. This vibrant dish delivers a satisfying crunch, hearty textures, and a burst of flavors, perfect for a nourishing meal any time of day.

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NUTRITION

605kcal
Protein
33.0g
Fat
18.7g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

100g Roasted Tempeh

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with 1/2 tsp olive oil, half of the smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not pre-cooked, then fluff with a fork.

  • 5

    For the crispy chickpeas, drain and rinse the chickpeas, pat dry, and toss with the remaining olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes until crisp.

  • 6

    Cut the tempeh into cubes or strips, toss lightly with a pinch of salt, pepper, and a drizzle of olive oil, and roast for about 15-20 minutes until golden (or pan-sear if preferred).

  • 7

    Assemble the bowl by layering quinoa at the base, topping with roasted sweet potato, crispy chickpeas, and roasted tempeh.

  • 8

    Finish with an extra sprinkle of smoked paprika and freshly ground pepper if desired, and enjoy warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

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 and Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Roasted Tempeh

Delight in a wholesome bowl that harmonizes the natural sweetness of roasted sweet potato with nutty quinoa and crispy chickpeas, elevated by savory roasted tempeh. This vibrant dish delivers a satisfying crunch, hearty textures, and a burst of flavors, perfect for a nourishing meal any time of day.

NUTRITION

605kcal
Protein
33.0g
Fat
18.7g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

100g Roasted Tempeh

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with 1/2 tsp olive oil, half of the smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not pre-cooked, then fluff with a fork.

  • 5

    For the crispy chickpeas, drain and rinse the chickpeas, pat dry, and toss with the remaining olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes until crisp.

  • 6

    Cut the tempeh into cubes or strips, toss lightly with a pinch of salt, pepper, and a drizzle of olive oil, and roast for about 15-20 minutes until golden (or pan-sear if preferred).

  • 7

    Assemble the bowl by layering quinoa at the base, topping with roasted sweet potato, crispy chickpeas, and roasted tempeh.

  • 8

    Finish with an extra sprinkle of smoked paprika and freshly ground pepper if desired, and enjoy warm.