YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Tempeh
Savor the warm, comforting flavors of roasted sweet potato paired with fluffy quinoa, crispy roasted chickpeas, and savory tempeh, all nestled on a bed of fresh spinach. This vibrant bowl is drizzled with a light olive oil dressing to enhance the natural flavors of each ingredient, offering a balanced and satisfying meal.
INGREDIENTS
150 grams roasted Sweet Potato
1/2 cup cooked Quinoa
1/2 cup roasted Chickpeas
100 grams roasted Tempeh
1 cup Baby Spinach
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Cube the sweet potato into bite-sized pieces and toss with a little olive oil, salt, and your favorite spices. Spread on a baking sheet and roast for about 25-30 minutes until tender.
Meanwhile, cook the quinoa according to package instructions.
For the crispy chickpeas, drain and rinse chickpeas, then pat dry. Toss them with olive oil, salt, and spices like smoked paprika and garlic powder. Spread on another baking sheet and roast in the oven for about 20 minutes, stirring halfway through, until crispy.
Cut the tempeh into cubes or strips. Optionally, marinate the tempeh briefly in a mix of soy sauce and a splash of olive oil, then roast or pan-sear until golden, about 10-12 minutes.
Layer the base of a bowl with fresh baby spinach, then add the roasted sweet potato and quinoa.
Top the bowl with the crispy chickpeas and roasted tempeh.
Drizzle with a teaspoon of olive oil and adjust seasonings as desired before serving.