YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tofu
Savor a hearty bowl that brings together the sweet, roasted goodness of tender sweet potato, nutty quinoa, and crispy roasted chickpeas, all balanced with protein-packed extra firm tofu. This vibrant bowl offers a medley of textures and wholesome flavors that are both satisfying and energizing.
INGREDIENTS
1/2 cup cooked Quinoa (93g)
1 cup roasted Chickpeas (164g)
1/2 medium roasted Sweet Potato (100g)
150g Extra Firm Tofu
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potato into bite-sized cubes. Toss the cubes lightly with a minimal amount of seasoning (salt, pepper, and a sprinkle of paprika) and spread them evenly on a baking sheet.
Rinse and drain the chickpeas. Pat them dry, then toss with your favorite spices such as cumin, garlic powder, and a dash of salt. Spread the chickpeas on a separate baking sheet.
Place both sweet potato cubes and chickpeas in the oven. Roast the sweet potatoes for about 25-30 minutes until tender, and the chickpeas for approximately 20-25 minutes until they become crispy, stirring halfway through.
While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.
Cut the extra firm tofu into small cubes. Optionally, lightly season the tofu with black pepper and a pinch of salt. It can be added raw or gently warmed in a pan over medium heat for 3-4 minutes until slightly golden.
Once all components are ready, assemble your bowl by layering the warm quinoa at the base, then add the roasted sweet potato, crispy chickpeas, and tofu.
Serve immediately and enjoy a balanced bowl full of vibrant flavors and textures.