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

Savor the vibrant flavors in this nourishing Buddha bowl featuring tender roasted sweet potato, golden crispy chickpeas, fluffy quinoa, and hearty cubes of grilled tofu atop a bed of fresh greens. Each bite delivers a satisfying crunch and delightful medley of textures, making it a wholesome and filling meal.

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NUTRITION

592kcal
Protein
33.8g
Fat
17.9g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.5 cup Roasted Chickpeas (82g)

0.5 cup Cooked Quinoa (93g)

1 cup Mixed Baby Greens (30g)

200g Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with half the olive oil, a pinch of salt, and smoked paprika. Spread evenly on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat dry, toss with a drizzle of olive oil, salt, and a sprinkle of smoked paprika. Place on a separate baking sheet.

  • 4

    Bake the sweet potato cubes and chickpeas in the oven. The chickpeas should turn crispy in about 20-25 minutes, while the sweet potatoes will be tender and slightly caramelized.

  • 5

    While roasting, cut the tofu into cubes. In a non-stick pan over medium heat, lightly sauté the tofu cubes with a dash of olive oil and a pinch of salt until lightly golden on all sides.

  • 6

    Prepare the bowl by laying down a bed of mixed baby greens, then add the cooked quinoa, roasted sweet potatoes, crispy chickpeas, and sautéed tofu.

  • 7

    Season the assembled bowl with additional salt, pepper, or a squeeze of lemon if desired, 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

Savor the vibrant flavors in this nourishing Buddha bowl featuring tender roasted sweet potato, golden crispy chickpeas, fluffy quinoa, and hearty cubes of grilled tofu atop a bed of fresh greens. Each bite delivers a satisfying crunch and delightful medley of textures, making it a wholesome and filling meal.

NUTRITION

592kcal
Protein
33.8g
Fat
17.9g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.5 cup Roasted Chickpeas (82g)

0.5 cup Cooked Quinoa (93g)

1 cup Mixed Baby Greens (30g)

200g Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with half the olive oil, a pinch of salt, and smoked paprika. Spread evenly on a baking sheet.

  • 3

    Rinse and drain the chickpeas. Pat dry, toss with a drizzle of olive oil, salt, and a sprinkle of smoked paprika. Place on a separate baking sheet.

  • 4

    Bake the sweet potato cubes and chickpeas in the oven. The chickpeas should turn crispy in about 20-25 minutes, while the sweet potatoes will be tender and slightly caramelized.

  • 5

    While roasting, cut the tofu into cubes. In a non-stick pan over medium heat, lightly sauté the tofu cubes with a dash of olive oil and a pinch of salt until lightly golden on all sides.

  • 6

    Prepare the bowl by laying down a bed of mixed baby greens, then add the cooked quinoa, roasted sweet potatoes, crispy chickpeas, and sautéed tofu.

  • 7

    Season the assembled bowl with additional salt, pepper, or a squeeze of lemon if desired, and serve warm.