Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas & Roasted Tofu

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 & Roasted Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas & Roasted Tofu

Savor a hearty bowl featuring tender roasted sweet potato paired with nutty quinoa, crispy roasted chickpeas, and golden roasted tofu cubes. This bowl delivers a satisfying blend of textures and flavors – from the slight crunch of chickpeas to the soft, caramelized sweet potato – all perfectly seasoned and finished with a drizzle of olive oil and a sprinkle of fresh herbs.

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NUTRITION

605kcal
Protein
31.1g
Fat
16.8g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Cooked Quinoa (185g)

0.33 cup Roasted Chickpeas (54g)

160g Roasted Tofu

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the sweet potato into 1-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, cube the firm tofu and toss with a small amount of olive oil, salt, and your favorite spices. Roast on a separate baking sheet for about 20 minutes until golden.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, if using canned, drain and rinse; then toss with a pinch of salt, paprika, and olive oil. Roast them in the oven for 15-20 minutes until crispy, stirring halfway through.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and roasted tofu.

  • 8

    Finish with a drizzle of extra olive oil if desired and sprinkle with fresh parsley.

  • 9

    Serve warm and enjoy!

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas & Roasted Tofu

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 & Roasted Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas & Roasted Tofu

Savor a hearty bowl featuring tender roasted sweet potato paired with nutty quinoa, crispy roasted chickpeas, and golden roasted tofu cubes. This bowl delivers a satisfying blend of textures and flavors – from the slight crunch of chickpeas to the soft, caramelized sweet potato – all perfectly seasoned and finished with a drizzle of olive oil and a sprinkle of fresh herbs.

NUTRITION

605kcal
Protein
31.1g
Fat
16.8g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Cooked Quinoa (185g)

0.33 cup Roasted Chickpeas (54g)

160g Roasted Tofu

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the sweet potato into 1-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, cube the firm tofu and toss with a small amount of olive oil, salt, and your favorite spices. Roast on a separate baking sheet for about 20 minutes until golden.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the chickpeas, if using canned, drain and rinse; then toss with a pinch of salt, paprika, and olive oil. Roast them in the oven for 15-20 minutes until crispy, stirring halfway through.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and roasted tofu.

  • 8

    Finish with a drizzle of extra olive oil if desired and sprinkle with fresh parsley.

  • 9

    Serve warm and enjoy!