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 combining the natural sweetness of roasted sweet potato, nutty quinoa, and perfectly crispy chickpeas tossed with a savory blend, all elevated with tender grilled tofu and fresh spinach. This meal balances textures and flavors from soft and crunchy to earthy and bright—ideal for a satisfying lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
33g
Fat
12.5g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1 cup Roasted Chickpeas (~164g)

150g Firm Tofu

1 cup Fresh Spinach (~30g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel (if desired) and cube the sweet potato into bite-size pieces. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions. Usually, this involves rinsing the quinoa and simmering with water for 15 minutes until fluffy.

  • 4

    For the chickpeas, if using canned, drain and pat dry. Toss them lightly in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until crispy.

  • 5

    Press and slice the firm tofu into cubes. Lightly season with salt and pepper and pan-sear in a non-stick skillet over medium-high heat for about 5-7 minutes until golden on all sides.

  • 6

    Once all components are ready, assemble your bowl by layering the quinoa, roasted sweet potato, crispy chickpeas, and tofu. Top with fresh spinach.

  • 7

    Drizzle a little extra virgin olive oil and a squeeze of lemon juice over the bowl for extra brightness, if desired. Enjoy warm!

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 combining the natural sweetness of roasted sweet potato, nutty quinoa, and perfectly crispy chickpeas tossed with a savory blend, all elevated with tender grilled tofu and fresh spinach. This meal balances textures and flavors from soft and crunchy to earthy and bright—ideal for a satisfying lunch or dinner.

NUTRITION

564kcal
Protein
33g
Fat
12.5g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1 cup Roasted Chickpeas (~164g)

150g Firm Tofu

1 cup Fresh Spinach (~30g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel (if desired) and cube the sweet potato into bite-size pieces. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions. Usually, this involves rinsing the quinoa and simmering with water for 15 minutes until fluffy.

  • 4

    For the chickpeas, if using canned, drain and pat dry. Toss them lightly in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until crispy.

  • 5

    Press and slice the firm tofu into cubes. Lightly season with salt and pepper and pan-sear in a non-stick skillet over medium-high heat for about 5-7 minutes until golden on all sides.

  • 6

    Once all components are ready, assemble your bowl by layering the quinoa, roasted sweet potato, crispy chickpeas, and tofu. Top with fresh spinach.

  • 7

    Drizzle a little extra virgin olive oil and a squeeze of lemon juice over the bowl for extra brightness, if desired. Enjoy warm!