Roasted Sweet Potato Quinoa 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 Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh spinach, and perfectly grilled tofu, all tossed with a bright splash of lemon. This hearty yet light dish offers an exciting play of textures and flavors that is both satisfying and energizing.

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NUTRITION

597kcal
Protein
32.5g
Fat
12.5g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Chickpeas (240g)

1 cup Baby Spinach (30g)

125g Firm Tofu, grilled

1 tbsp Lemon Juice (15g)

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into 1-inch pieces, toss with a drizzle of olive oil (if desired), cumin, smoked paprika, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

  • 3

    While the sweet potato roasts, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Drain and rinse chickpeas. Pat them dry, toss with a bit of cumin, smoked paprika, salt, and pepper, and roast on a separate baking sheet in the oven for about 20-25 minutes until crispy.

  • 5

    Slice the firm tofu into 1/2-inch pieces. Grill or pan-sauté the tofu over medium heat for about 3-4 minutes per side until golden and heated through.

  • 6

    In a bowl, layer the cooked quinoa as the base, then add roasted sweet potato, crispy chickpeas, baby spinach, and grilled tofu.

  • 7

    Drizzle with fresh lemon juice, toss gently to combine, and adjust seasoning with salt and pepper if needed.

Roasted Sweet Potato Quinoa 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 Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh spinach, and perfectly grilled tofu, all tossed with a bright splash of lemon. This hearty yet light dish offers an exciting play of textures and flavors that is both satisfying and energizing.

NUTRITION

597kcal
Protein
32.5g
Fat
12.5g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Chickpeas (240g)

1 cup Baby Spinach (30g)

125g Firm Tofu, grilled

1 tbsp Lemon Juice (15g)

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into 1-inch pieces, toss with a drizzle of olive oil (if desired), cumin, smoked paprika, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

  • 3

    While the sweet potato roasts, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Drain and rinse chickpeas. Pat them dry, toss with a bit of cumin, smoked paprika, salt, and pepper, and roast on a separate baking sheet in the oven for about 20-25 minutes until crispy.

  • 5

    Slice the firm tofu into 1/2-inch pieces. Grill or pan-sauté the tofu over medium heat for about 3-4 minutes per side until golden and heated through.

  • 6

    In a bowl, layer the cooked quinoa as the base, then add roasted sweet potato, crispy chickpeas, baby spinach, and grilled tofu.

  • 7

    Drizzle with fresh lemon juice, toss gently to combine, and adjust seasoning with salt and pepper if needed.