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

Savor a vibrant bowl bursting with roasted sweet potato, fluffy quinoa, crispy chickpeas, fresh spinach, and marinated grilled tempeh. Each bite offers a delightful mix of textures and flavors, from the soft and naturally sweet potato to the crunchy chickpeas and hearty tempeh, all tied together with a light, earthy grace.

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NUTRITION

564kcal
Protein
32.7g
Fat
15.1g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup crispy chickpeas (120g)

1 medium roasted sweet potato (130g)

1 cup fresh spinach (30g)

85 grams grilled tempeh

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized cubes, toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a bowl, toss drained and rinsed canned chickpeas with spices like paprika, garlic powder, and a pinch of salt. Spread them on a baking sheet and roast in the oven for approximately 20 minutes or until crispy.

  • 4

    While the vegetables and chickpeas roast, cook quinoa according to package instructions or reheat pre-cooked quinoa.

  • 5

    Slice the tempeh into strips or cubes and grill it in a pan over medium heat until browned on all sides, about 5-7 minutes. Season lightly with salt and a splash of lemon juice if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then add the roasted sweet potato, crispy chickpeas, fresh spinach, and grilled tempeh.

  • 7

    Drizzle with your favorite light dressing or a squeeze of lemon, toss gently, and serve warm.

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

Savor a vibrant bowl bursting with roasted sweet potato, fluffy quinoa, crispy chickpeas, fresh spinach, and marinated grilled tempeh. Each bite offers a delightful mix of textures and flavors, from the soft and naturally sweet potato to the crunchy chickpeas and hearty tempeh, all tied together with a light, earthy grace.

NUTRITION

564kcal
Protein
32.7g
Fat
15.1g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup crispy chickpeas (120g)

1 medium roasted sweet potato (130g)

1 cup fresh spinach (30g)

85 grams grilled tempeh

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized cubes, toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a bowl, toss drained and rinsed canned chickpeas with spices like paprika, garlic powder, and a pinch of salt. Spread them on a baking sheet and roast in the oven for approximately 20 minutes or until crispy.

  • 4

    While the vegetables and chickpeas roast, cook quinoa according to package instructions or reheat pre-cooked quinoa.

  • 5

    Slice the tempeh into strips or cubes and grill it in a pan over medium heat until browned on all sides, about 5-7 minutes. Season lightly with salt and a splash of lemon juice if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then add the roasted sweet potato, crispy chickpeas, fresh spinach, and grilled tempeh.

  • 7

    Drizzle with your favorite light dressing or a squeeze of lemon, toss gently, and serve warm.