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

Enjoy a vibrant bowl that brings together tender roasted sweet potato, fluffy quinoa, crispy chickpeas, savory tofu, and a hint of edamame on a bed of fresh greens, all drizzled with a light lemon tahini dressing. This colorful dish offers a balance of textures and flavors, from the earthy sweetness to the satisfying crunch, making it a nourishing and energizing meal.

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NUTRITION

551kcal
Protein
32.6g
Fat
19.9g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

1/2 cup cooked Quinoa

1/3 cup roasted Chickpeas

200g Extra-Firm Tofu

1/4 cup shelled Edamame

1 cup Mixed Greens

1/2 tbsp Lemon Tahini Dressing

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into 1-inch cubes, toss with a small drizzle of olive oil (optional), salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes. For crispiness, you can lightly season the tofu with salt and pepper and bake it in the oven for about 20 minutes, turning halfway through.

  • 4

    Rinse and drain a can of chickpeas, pat dry, and toss with your preferred spices (such as paprika, garlic powder, and cumin). Roast in the oven for 15-20 minutes until crispy.

  • 5

    Lightly steam or microwave the shelled edamame until just heated through.

  • 6

    Assemble your bowl by first layering the mixed greens, then add the cooked quinoa, roasted sweet potatoes, tofu cubes, crispy chickpeas, and edamame.

  • 7

    Drizzle with a light lemon tahini dressing (mix tahini with a squeeze of lemon juice, water to thin, and a pinch of salt) and serve immediately.

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

Enjoy a vibrant bowl that brings together tender roasted sweet potato, fluffy quinoa, crispy chickpeas, savory tofu, and a hint of edamame on a bed of fresh greens, all drizzled with a light lemon tahini dressing. This colorful dish offers a balance of textures and flavors, from the earthy sweetness to the satisfying crunch, making it a nourishing and energizing meal.

NUTRITION

551kcal
Protein
32.6g
Fat
19.9g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

1/2 cup cooked Quinoa

1/3 cup roasted Chickpeas

200g Extra-Firm Tofu

1/4 cup shelled Edamame

1 cup Mixed Greens

1/2 tbsp Lemon Tahini Dressing

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into 1-inch cubes, toss with a small drizzle of olive oil (optional), salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes. For crispiness, you can lightly season the tofu with salt and pepper and bake it in the oven for about 20 minutes, turning halfway through.

  • 4

    Rinse and drain a can of chickpeas, pat dry, and toss with your preferred spices (such as paprika, garlic powder, and cumin). Roast in the oven for 15-20 minutes until crispy.

  • 5

    Lightly steam or microwave the shelled edamame until just heated through.

  • 6

    Assemble your bowl by first layering the mixed greens, then add the cooked quinoa, roasted sweet potatoes, tofu cubes, crispy chickpeas, and edamame.

  • 7

    Drizzle with a light lemon tahini dressing (mix tahini with a squeeze of lemon juice, water to thin, and a pinch of salt) and serve immediately.