YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Tahini Drizzle
Savor the vibrant combination of tender roasted sweet potato, nutty quinoa, crispy chickpeas, and perfectly baked tofu, all nestled on a bed of fresh spinach and finished with a delicate tahini drizzle. This nourishing bowl blends wholesome flavors and textures for a satisfying meal any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1/2 cup cooked Quinoa (93g)
1/2 cup roasted Chickpeas (82g)
200g baked Tofu
1 cup raw Spinach (30g)
1 tsp Tahini (5g)
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and your favorite spices like smoked paprika and cumin.
Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.
Meanwhile, rinse and drain chickpeas. Toss them lightly with olive oil, salt, and a pinch of pepper. Roast them on a separate baking sheet for 20-25 minutes until crisp.
In a small pot, bring water to a boil and add quinoa. Simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.
Slice or cube the tofu and marinate lightly with your preferred seasonings, then bake it in the oven (can be added with sweet potato in the last 15 minutes) until golden and firm.
Assemble the bowl by placing a base of fresh spinach, then add quinoa, roasted sweet potato, chickpeas, and tofu.
Drizzle with tahini over the top. Serve warm and enjoy your nutrient-packed, flavorful bowl.