Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas, Tofu & Edamame

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, Tofu & Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas, Tofu & Edamame

Enjoy a vibrant bowl featuring tender roasted sweet potatoes paired with fluffy quinoa, crispy chickpeas, marinated tofu, and bright edamame tossed with fresh spinach. Finished with a zesty lemon-tahini drizzle, this dish delivers a satisfying crunch and an explosion of flavors while keeping you nourished and energized.

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NUTRITION

582kcal
Protein
34g
Fat
16.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1/2 cup Crispy Chickpeas (~82g)

100g Firm Tofu

1/2 cup Shelled Edamame (~78g)

1 cup Fresh Spinach (~30g)

1 tablespoon Lemon-Tahini Drizzle

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes, toss with a drizzle of oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    For the crispy chickpeas, drain and rinse canned chickpeas, pat dry, toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until crunchy.

  • 4

    Cut the firm tofu into cubes. Optionally, lightly pan-fry the tofu in a non-stick skillet until golden on all sides, seasoning with a pinch of salt.

  • 5

    Cook shelled edamame in lightly salted boiling water for 3-4 minutes, then drain.

  • 6

    In a large bowl, combine the roasted sweet potato, quinoa, crispy chickpeas, tofu, edamame, and fresh spinach.

  • 7

    Drizzle with the lemon-tahini dressing and gently toss to combine all ingredients evenly.

  • 8

    Serve warm as a robust meal perfect for breakfast, lunch, or dinner.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas, Tofu & Edamame

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, Tofu & Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas, Tofu & Edamame

Enjoy a vibrant bowl featuring tender roasted sweet potatoes paired with fluffy quinoa, crispy chickpeas, marinated tofu, and bright edamame tossed with fresh spinach. Finished with a zesty lemon-tahini drizzle, this dish delivers a satisfying crunch and an explosion of flavors while keeping you nourished and energized.

NUTRITION

582kcal
Protein
34g
Fat
16.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1/2 cup Crispy Chickpeas (~82g)

100g Firm Tofu

1/2 cup Shelled Edamame (~78g)

1 cup Fresh Spinach (~30g)

1 tablespoon Lemon-Tahini Drizzle

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes, toss with a drizzle of oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    For the crispy chickpeas, drain and rinse canned chickpeas, pat dry, toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until crunchy.

  • 4

    Cut the firm tofu into cubes. Optionally, lightly pan-fry the tofu in a non-stick skillet until golden on all sides, seasoning with a pinch of salt.

  • 5

    Cook shelled edamame in lightly salted boiling water for 3-4 minutes, then drain.

  • 6

    In a large bowl, combine the roasted sweet potato, quinoa, crispy chickpeas, tofu, edamame, and fresh spinach.

  • 7

    Drizzle with the lemon-tahini dressing and gently toss to combine all ingredients evenly.

  • 8

    Serve warm as a robust meal perfect for breakfast, lunch, or dinner.