Roasted Sweet Potato Quinoa 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 Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A hearty, nutrient-packed bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, and savory baked tofu on a bed of fresh spinach. This bowl offers a satisfying blend of textures and vibrant flavors, perfect for a balanced meal that energizes you with clean, whole-food ingredients.

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NUTRITION

551kcal
Protein
34g
Fat
15.1g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

120 g Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

250 g Baked Tofu

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces. Toss with a little olive oil, salt, and your favorite spices (such as paprika and black pepper). Spread on a baking sheet and roast for about 25-30 minutes until tender.

  • 2

    Drain and rinse canned chickpeas (or use pre-cooked chickpeas). Pat them dry, toss with a small amount of olive oil, salt, and spices like cumin and garlic powder. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the vegetables roast, prepare quinoa according to package instructions. Typically, bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    For the tofu, press the tofu to remove excess moisture. Cut into bite-sized cubes and toss with a light seasoning of salt, pepper, and any herbs you enjoy. Bake the tofu in the oven (can be done alongside the sweet potatoes if space allows) for about 20 minutes until edges are golden.

  • 5

    Assemble your bowl by laying down a base of fresh spinach, then layering with quinoa, roasted sweet potato, crispy chickpeas, and baked tofu. Optionally, drizzle a light lemon-tahini dressing over the top for extra flavor.

  • 6

    Serve warm and enjoy your balanced, protein-packed meal.

Roasted Sweet Potato Quinoa 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 Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A hearty, nutrient-packed bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, and savory baked tofu on a bed of fresh spinach. This bowl offers a satisfying blend of textures and vibrant flavors, perfect for a balanced meal that energizes you with clean, whole-food ingredients.

NUTRITION

551kcal
Protein
34g
Fat
15.1g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

120 g Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

250 g Baked Tofu

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces. Toss with a little olive oil, salt, and your favorite spices (such as paprika and black pepper). Spread on a baking sheet and roast for about 25-30 minutes until tender.

  • 2

    Drain and rinse canned chickpeas (or use pre-cooked chickpeas). Pat them dry, toss with a small amount of olive oil, salt, and spices like cumin and garlic powder. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the vegetables roast, prepare quinoa according to package instructions. Typically, bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    For the tofu, press the tofu to remove excess moisture. Cut into bite-sized cubes and toss with a light seasoning of salt, pepper, and any herbs you enjoy. Bake the tofu in the oven (can be done alongside the sweet potatoes if space allows) for about 20 minutes until edges are golden.

  • 5

    Assemble your bowl by laying down a base of fresh spinach, then layering with quinoa, roasted sweet potato, crispy chickpeas, and baked tofu. Optionally, drizzle a light lemon-tahini dressing over the top for extra flavor.

  • 6

    Serve warm and enjoy your balanced, protein-packed meal.