Roasted Sweet Potato Quinoa 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 Quinoa Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

A nourishing Buddha bowl featuring a hearty base of fluffy quinoa alongside tender roasted sweet potatoes, crispy chickpeas, savory roasted tofu, fresh spinach, creamy avocado, and vibrant edamame. This balanced bowl is filled with textures and layers of flavor that make every bite delightful.

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NUTRITION

581kcal
Protein
32.8g
Fat
18.5g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

1/2 medium Roasted Sweet Potato (57g)

1/2 cup Crispy Chickpeas (82g)

4 ounces Roasted Tofu (113g)

1 cup Fresh Spinach (30g)

1/4 medium Avocado (50g)

1/2 cup Shelled Edamame (75g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Start by dicing the sweet potato into cubes, toss with a little olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and caramelized.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss gently with a touch of soy sauce, garlic powder, and a splash of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes until lightly crisp on the edges.

  • 3

    Prepare the crispy chickpeas by draining and rinsing a can of chickpeas. Pat dry and toss with smoked paprika, cumin, salt, and a drizzle of olive oil. Roast in the oven alongside the tofu for about 25-30 minutes, stirring halfway through for even crispness.

  • 4

    Cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 5

    For assembly, layer the cooked quinoa at the base of a bowl. Arrange the roasted sweet potatoes, crispy chickpeas, roasted tofu, fresh spinach, and shelled edamame on top. Add slices or cubes of avocado.

  • 6

    Finish with your favorite dressing if desired or a squeeze of lemon, and enjoy your balanced, nutrient-packed Buddha bowl.

Roasted Sweet Potato Quinoa 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 Quinoa Buddha Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas

A nourishing Buddha bowl featuring a hearty base of fluffy quinoa alongside tender roasted sweet potatoes, crispy chickpeas, savory roasted tofu, fresh spinach, creamy avocado, and vibrant edamame. This balanced bowl is filled with textures and layers of flavor that make every bite delightful.

NUTRITION

581kcal
Protein
32.8g
Fat
18.5g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

1/2 medium Roasted Sweet Potato (57g)

1/2 cup Crispy Chickpeas (82g)

4 ounces Roasted Tofu (113g)

1 cup Fresh Spinach (30g)

1/4 medium Avocado (50g)

1/2 cup Shelled Edamame (75g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Start by dicing the sweet potato into cubes, toss with a little olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and caramelized.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss gently with a touch of soy sauce, garlic powder, and a splash of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes until lightly crisp on the edges.

  • 3

    Prepare the crispy chickpeas by draining and rinsing a can of chickpeas. Pat dry and toss with smoked paprika, cumin, salt, and a drizzle of olive oil. Roast in the oven alongside the tofu for about 25-30 minutes, stirring halfway through for even crispness.

  • 4

    Cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 5

    For assembly, layer the cooked quinoa at the base of a bowl. Arrange the roasted sweet potatoes, crispy chickpeas, roasted tofu, fresh spinach, and shelled edamame on top. Add slices or cubes of avocado.

  • 6

    Finish with your favorite dressing if desired or a squeeze of lemon, and enjoy your balanced, nutrient-packed Buddha bowl.