YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
Enjoy a vibrant bowl filled with warmly roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, and extra-fresh baby spinach tossed in a light olive oil dressing. This bowl offers a delightful mix of textures and a balanced flavor profile enhanced by subtle spices, perfect for a nourishing dinner that satisfies both taste and wellness goals.
INGREDIENTS
1 medium Sweet Potato (114g)
1/2 cup cooked Quinoa (93g)
1/2 cup roasted Chickpeas (82g)
160g Extra-Firm Tofu
2 cups Baby Spinach (60g)
1 teaspoon Olive Oil
1 tablespoon Hemp Seeds
Spices: salt, pepper, paprika, cumin
PREPARATION
Preheat your oven to 400°F (200°C).
Peel (if desired) and cube the sweet potato into even pieces. Toss the sweet potato cubes with a pinch of salt, pepper, paprika, and a drizzle of olive oil, then spread evenly on a baking sheet.
Rinse and drain chickpeas, then pat dry. Toss chickpeas with a little olive oil, cumin, salt, and pepper. Spread them on a separate portion of the baking sheet.
Place the sweet potato and chickpeas in the oven. Roast the sweet potato for about 25-30 minutes until tender and lightly caramelized, and roast the chickpeas for about 20-25 minutes until crispy. You may stir once midway for even roasting.
While the vegetables roast, press the tofu gently between paper towels to remove excess moisture. Cut tofu into cubes and season lightly with salt and pepper.
Prepare the quinoa as per package instructions if not already cooked. Fluff with a fork once done.
Once the roasting is complete, assemble the bowl. Start with a base of cooked quinoa, then layer with roasted sweet potato, crispy chickpeas, tofu cubes, and fresh baby spinach.
Finish by sprinkling hemp seeds on top and adding additional spices if needed. Enjoy warm!