Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

A nourishing bowl featuring roasted sweet potato cubes, crispy roasted chickpeas, fluffy quinoa, and tender baked tofu drizzled with a silky tahini dressing. This vibrant dish not only delights your senses with its mix of textures and warm flavors but also supports your protein needs with a wholesome balance of plant-based ingredients.

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NUTRITION

610kcal
Protein
31.4g
Fat
24.7g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 120g)

1/2 cup roasted Chickpeas (approx. 82g)

1/2 cup cooked Quinoa (approx. 93g)

6 oz baked Extra Firm Tofu (approx. 170g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into cubes, toss with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Rinse and drain chickpeas, then pat dry. Toss with a pinch of salt, pepper, and a dash of smoked paprika. Spread on a separate baking sheet and roast in the oven for 20 minutes until crispy, shaking the pan halfway through.

  • 4

    While the vegetables roast, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    Press and slice the extra firm tofu into cubes. For a simple bake, season lightly with salt and pepper, and add to the baking sheet (if space allows) during the last 15 minutes of roasting, or bake separately until edges are crisp.

  • 6

    In a small bowl, prepare the creamy tahini dressing by whisking together tahini, lemon juice, and a splash of water to reach desired consistency. Add salt and pepper to taste.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and baked tofu.

  • 8

    Drizzle the tahini dressing over the bowl and serve warm.

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini

A nourishing bowl featuring roasted sweet potato cubes, crispy roasted chickpeas, fluffy quinoa, and tender baked tofu drizzled with a silky tahini dressing. This vibrant dish not only delights your senses with its mix of textures and warm flavors but also supports your protein needs with a wholesome balance of plant-based ingredients.

NUTRITION

610kcal
Protein
31.4g
Fat
24.7g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 120g)

1/2 cup roasted Chickpeas (approx. 82g)

1/2 cup cooked Quinoa (approx. 93g)

6 oz baked Extra Firm Tofu (approx. 170g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into cubes, toss with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Rinse and drain chickpeas, then pat dry. Toss with a pinch of salt, pepper, and a dash of smoked paprika. Spread on a separate baking sheet and roast in the oven for 20 minutes until crispy, shaking the pan halfway through.

  • 4

    While the vegetables roast, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    Press and slice the extra firm tofu into cubes. For a simple bake, season lightly with salt and pepper, and add to the baking sheet (if space allows) during the last 15 minutes of roasting, or bake separately until edges are crisp.

  • 6

    In a small bowl, prepare the creamy tahini dressing by whisking together tahini, lemon juice, and a splash of water to reach desired consistency. Add salt and pepper to taste.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and baked tofu.

  • 8

    Drizzle the tahini dressing over the bowl and serve warm.