Crispy Chickpea and Roasted Sweet Potato Bowl

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

Crispy Chickpea and Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Bowl

Enjoy a hearty bowl combining roasted sweet potato and crispy chickpeas with seasoned tofu, quinoa, and fresh spinach, all enhanced by a light olive oil drizzle. This bowl offers a satisfying mix of textures and flavors—crispy, tender, and refreshing—for a balanced and nutritious meal.

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NUTRITION

614kcal
Protein
35.2g
Fat
20.1g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 medium Sweet Potato (114g)

200 grams Firm Tofu

1/2 cup cooked Quinoa (92g)

1 cup raw Spinach (30g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Dice the sweet potato into 1/2-inch cubes and toss with 1/2 tsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast the sweet potato cubes in the oven for 25-30 minutes until tender and slightly crispy, stirring mid-way.

  • 5

    While the sweet potato is roasting, press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 6

    In a non-stick skillet, heat the remaining 1/2 tsp olive oil on medium-high heat. Add tofu cubes and cook until golden and crispy around all sides, about 7-10 minutes. Season lightly with salt and pepper.

  • 7

    In a medium bowl, combine the roasted chickpeas (toss them with a little extra smoked paprika and garlic powder if desired and bake for 15 minutes until crispy), roasted sweet potato, and crispy tofu. Add the cooked quinoa and raw spinach.

  • 8

    Gently toss everything together. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich bowl.

Crispy Chickpea and Roasted Sweet Potato Bowl

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

Crispy Chickpea and Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Bowl

Enjoy a hearty bowl combining roasted sweet potato and crispy chickpeas with seasoned tofu, quinoa, and fresh spinach, all enhanced by a light olive oil drizzle. This bowl offers a satisfying mix of textures and flavors—crispy, tender, and refreshing—for a balanced and nutritious meal.

NUTRITION

614kcal
Protein
35.2g
Fat
20.1g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 medium Sweet Potato (114g)

200 grams Firm Tofu

1/2 cup cooked Quinoa (92g)

1 cup raw Spinach (30g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Dice the sweet potato into 1/2-inch cubes and toss with 1/2 tsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast the sweet potato cubes in the oven for 25-30 minutes until tender and slightly crispy, stirring mid-way.

  • 5

    While the sweet potato is roasting, press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 6

    In a non-stick skillet, heat the remaining 1/2 tsp olive oil on medium-high heat. Add tofu cubes and cook until golden and crispy around all sides, about 7-10 minutes. Season lightly with salt and pepper.

  • 7

    In a medium bowl, combine the roasted chickpeas (toss them with a little extra smoked paprika and garlic powder if desired and bake for 15 minutes until crispy), roasted sweet potato, and crispy tofu. Add the cooked quinoa and raw spinach.

  • 8

    Gently toss everything together. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich bowl.