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

Enjoy a vibrant bowl filled with hearty roasted sweet potato, fluffy quinoa, crispy chickpeas, and savory extra firm tofu. This dish offers a delightful mix of textures and flavors with a slightly smoky sweetness from the roasted vegetables and a satisfying crunch from chickpeas, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

597kcal
Protein
32.8g
Fat
14.8g
Carbs
89.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/3 cup cooked Quinoa (62g)

1 cup roasted Chickpeas (164g)

125g Extra Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, drain and rinse chickpeas. Pat them dry and toss with a drizzle of olive oil, additional smoked paprika, salt, and pepper. Spread on another baking sheet and roast in the oven for about 20 minutes until crispy.

  • 4

    Press the extra firm tofu to remove excess moisture and cut it into cubes. Optionally, lightly season the tofu with salt and pepper. In a non-stick skillet over medium heat, sauté the tofu with a small amount of olive oil for about 5-7 minutes until firm and slightly golden.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked. For this recipe, measure out approximately 1/3 cup of cooked quinoa.

  • 6

    In a bowl, assemble the quinoa as the base and top with the roasted sweet potato, crispy chickpeas, and sautéed tofu. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve warm as a wholesome meal suitable for breakfast, lunch, or dinner.

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

Enjoy a vibrant bowl filled with hearty roasted sweet potato, fluffy quinoa, crispy chickpeas, and savory extra firm tofu. This dish offers a delightful mix of textures and flavors with a slightly smoky sweetness from the roasted vegetables and a satisfying crunch from chickpeas, perfect for a nourishing meal any time of day.

NUTRITION

597kcal
Protein
32.8g
Fat
14.8g
Carbs
89.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/3 cup cooked Quinoa (62g)

1 cup roasted Chickpeas (164g)

125g Extra Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, drain and rinse chickpeas. Pat them dry and toss with a drizzle of olive oil, additional smoked paprika, salt, and pepper. Spread on another baking sheet and roast in the oven for about 20 minutes until crispy.

  • 4

    Press the extra firm tofu to remove excess moisture and cut it into cubes. Optionally, lightly season the tofu with salt and pepper. In a non-stick skillet over medium heat, sauté the tofu with a small amount of olive oil for about 5-7 minutes until firm and slightly golden.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked. For this recipe, measure out approximately 1/3 cup of cooked quinoa.

  • 6

    In a bowl, assemble the quinoa as the base and top with the roasted sweet potato, crispy chickpeas, and sautéed tofu. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve warm as a wholesome meal suitable for breakfast, lunch, or dinner.