Roasted Sweet Potato and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

Enjoy a vibrant, nutrient-packed power bowl featuring tender roasted sweet potato and fluffy quinoa paired with crunchy chickpeas, bright fresh spinach, protein-rich edamame, and lightly seasoned tofu. This harmonious bowl offers a mix of textures and flavors that satisfy your taste buds while fueling your day.

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NUTRITION

545kcal
Protein
31.2g
Fat
11.1g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Cooked Quinoa (111g)

1/2 cup Roasted Chickpeas (82g)

1 cup Spinach (30g)

3/4 cup Shelled Edamame (117g)

50g Firm Tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    In a separate pan, lightly sauté the firm tofu (cut into small cubes) over medium heat until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 5

    Assemble the power bowl by layering the cooked quinoa as the base. Top with roasted sweet potato, roasted chickpeas, fresh spinach, sautéed tofu, and shelled edamame.

  • 6

    Finish with your favorite herbs or a light drizzle of lemon juice for a burst of freshness.

Roasted Sweet Potato and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Quinoa Power Bowl

Enjoy a vibrant, nutrient-packed power bowl featuring tender roasted sweet potato and fluffy quinoa paired with crunchy chickpeas, bright fresh spinach, protein-rich edamame, and lightly seasoned tofu. This harmonious bowl offers a mix of textures and flavors that satisfy your taste buds while fueling your day.

NUTRITION

545kcal
Protein
31.2g
Fat
11.1g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Cooked Quinoa (111g)

1/2 cup Roasted Chickpeas (82g)

1 cup Spinach (30g)

3/4 cup Shelled Edamame (117g)

50g Firm Tofu

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    In a separate pan, lightly sauté the firm tofu (cut into small cubes) over medium heat until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 5

    Assemble the power bowl by layering the cooked quinoa as the base. Top with roasted sweet potato, roasted chickpeas, fresh spinach, sautéed tofu, and shelled edamame.

  • 6

    Finish with your favorite herbs or a light drizzle of lemon juice for a burst of freshness.