Roasted Sweet Potato Buddha 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 Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Buddha Bowl with Crispy Chickpeas

Enjoy this vibrant Buddha bowl featuring tender roasted sweet potato cubes, crispy chickpeas, hearty quinoa, and golden roasted tofu nestled on a bed of fresh baby spinach. Finished with a sprinkle of nutty hemp seeds, every bite offers a delicious combination of textures and flavors that’s both nourishing and satisfying.

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NUTRITION

530kcal
Protein
32.5g
Fat
15.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Crispy Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

150g Extra-Firm Tofu

1 cup Baby Spinach (30g)

1 tablespoon Hemp Seeds (10g)

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Rinse and drain chickpeas, then pat them dry. Toss the chickpeas with your choice of spices (such as smoked paprika, garlic powder, salt, and pepper) and a drizzle of olive oil.

  • 4

    Place the sweet potato cubes and chickpeas in the oven. Roast the sweet potato for 25-30 minutes until tender and slightly caramelized, and the chickpeas for about 20-25 minutes until crispy, stirring halfway through.

  • 5

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes and roast in the oven or sauté in a pan with a little oil over medium heat for about 8-10 minutes until golden brown on all sides.

  • 6

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

  • 7

    In a bowl, assemble the Buddha bowl by layering the baby spinach as a base, then add the cooked quinoa, roasted sweet potato, crispy chickpeas, and tofu.

  • 8

    Finish with a sprinkle of hemp seeds. Optionally, drizzle with a light lemon-tahini dressing or your favorite dressing, and serve warm.

Roasted Sweet Potato Buddha 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 Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Buddha Bowl with Crispy Chickpeas

Enjoy this vibrant Buddha bowl featuring tender roasted sweet potato cubes, crispy chickpeas, hearty quinoa, and golden roasted tofu nestled on a bed of fresh baby spinach. Finished with a sprinkle of nutty hemp seeds, every bite offers a delicious combination of textures and flavors that’s both nourishing and satisfying.

NUTRITION

530kcal
Protein
32.5g
Fat
15.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Crispy Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

150g Extra-Firm Tofu

1 cup Baby Spinach (30g)

1 tablespoon Hemp Seeds (10g)

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Rinse and drain chickpeas, then pat them dry. Toss the chickpeas with your choice of spices (such as smoked paprika, garlic powder, salt, and pepper) and a drizzle of olive oil.

  • 4

    Place the sweet potato cubes and chickpeas in the oven. Roast the sweet potato for 25-30 minutes until tender and slightly caramelized, and the chickpeas for about 20-25 minutes until crispy, stirring halfway through.

  • 5

    While the vegetables roast, press the tofu to remove excess moisture. Cut the tofu into cubes and roast in the oven or sauté in a pan with a little oil over medium heat for about 8-10 minutes until golden brown on all sides.

  • 6

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

  • 7

    In a bowl, assemble the Buddha bowl by layering the baby spinach as a base, then add the cooked quinoa, roasted sweet potato, crispy chickpeas, and tofu.

  • 8

    Finish with a sprinkle of hemp seeds. Optionally, drizzle with a light lemon-tahini dressing or your favorite dressing, and serve warm.