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 a vibrant Buddha bowl featuring tender roasted sweet potato, crispy chickpeas, protein-packed edamame and tofu, and nutty quinoa nestled on a bed of fresh spinach. Finished with a zesty lemon and olive oil dressing, this bowl offers a satisfying mix of textures and flavors ideal for a nourishing meal.

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NUTRITION

574kcal
Protein
35.3g
Fat
16.1g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.33 cup canned Chickpeas (drained)

0.5 cup cooked Quinoa

0.5 cup Shelled Edamame

0.25 cup Extra Edamame

50g Firm Tofu

2 cups Fresh Spinach

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Seasonings: smoked paprika, salt, pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (or scrub) the sweet potato and cut it into cubes. Toss the cubes with a pinch of salt, smoked paprika, and a minimal drizzle of olive oil.

  • 3

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

  • 4

    Meanwhile, rinse and drain canned chickpeas. Toss them with smoked paprika, salt, and pepper, then roast on a separate baking sheet for about 20 minutes until crispy.

  • 5

    In a small pot, warm the cooked quinoa if needed. Lightly steam or warm the shelled edamame.

  • 6

    Cube the firm tofu and lightly sauté with a dash of salt until just golden.

  • 7

    In a bowl, layer fresh spinach as the base. Add the roasted sweet potato, crispy chickpeas, quinoa, edamame, and tofu.

  • 8

    Drizzle lemon juice and the remaining olive oil over the bowl. Toss gently to mix all the flavors.

  • 9

    Adjust seasonings to taste 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 a vibrant Buddha bowl featuring tender roasted sweet potato, crispy chickpeas, protein-packed edamame and tofu, and nutty quinoa nestled on a bed of fresh spinach. Finished with a zesty lemon and olive oil dressing, this bowl offers a satisfying mix of textures and flavors ideal for a nourishing meal.

NUTRITION

574kcal
Protein
35.3g
Fat
16.1g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.33 cup canned Chickpeas (drained)

0.5 cup cooked Quinoa

0.5 cup Shelled Edamame

0.25 cup Extra Edamame

50g Firm Tofu

2 cups Fresh Spinach

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Seasonings: smoked paprika, salt, pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (or scrub) the sweet potato and cut it into cubes. Toss the cubes with a pinch of salt, smoked paprika, and a minimal drizzle of olive oil.

  • 3

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

  • 4

    Meanwhile, rinse and drain canned chickpeas. Toss them with smoked paprika, salt, and pepper, then roast on a separate baking sheet for about 20 minutes until crispy.

  • 5

    In a small pot, warm the cooked quinoa if needed. Lightly steam or warm the shelled edamame.

  • 6

    Cube the firm tofu and lightly sauté with a dash of salt until just golden.

  • 7

    In a bowl, layer fresh spinach as the base. Add the roasted sweet potato, crispy chickpeas, quinoa, edamame, and tofu.

  • 8

    Drizzle lemon juice and the remaining olive oil over the bowl. Toss gently to mix all the flavors.

  • 9

    Adjust seasonings to taste and serve warm.