YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu
Savor a nourishing bowl featuring tender roasted sweet potato cubes, protein-packed quinoa, crispy roasted chickpeas, and golden tofu. Paired with fresh spinach and a touch of lemon, this balanced meal marries savory flavors with a satisfying crunch – a perfect option for any mealtime.
INGREDIENTS
1 medium Sweet Potato (150g)
1/2 cup cooked Quinoa (92g)
3/4 cup cooked Chickpeas (123g)
200g Firm Tofu
1 cup Baby Spinach (30g)
Olive Oil Cooking Spray
1 tbsp Lemon Juice
Spices: smoked paprika, garlic powder, salt, pepper (to taste)
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with a light spray of olive oil, smoked paprika, garlic powder, salt, and pepper.
Drain and rinse the chickpeas, then pat them dry. Toss the chickpeas with a sprinkle of the same spices and a light spray of olive oil.
Press the firm tofu to remove excess moisture, then cut into 1-inch cubes. Lightly season with salt, pepper, and a pinch of garlic powder.
On two separate baking sheets, spread the sweet potato cubes, chickpeas, and tofu cubes in a single layer.
Roast the sweet potatoes and chickpeas for about 25-30 minutes, stirring halfway through, and roast the tofu cubes for about 20-25 minutes until golden and slightly crispy.
While the ingredients are roasting, prepare the quinoa as per package instructions if not pre-cooked.
Assemble your bowl by placing the baby spinach at the base, then adding the cooked quinoa. Top with roasted sweet potato cubes, chickpeas, and tofu.
Drizzle with lemon juice, adjust seasonings if needed, and serve warm.