Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

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

Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

A vibrant bowl filled with roasted sweet potato, crispy chickpeas, sautéed tofu, and fresh spinach, all tossed in a light olive oil drizzle and a squeeze of lemon. Enjoy a balance of textures and flavors from the caramelized edges of the roasted veggies to the delicate crispiness of the chickpeas.

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NUTRITION

542kcal
Protein
31.4g
Fat
15.9g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Chickpeas, canned, drained (~164g)

1 block Extra Firm Tofu (~160g)

2 cups Spinach (~60g)

1 teaspoon Olive Oil (~4.5g)

1 Lemon wedge

Spices: Paprika, Cumin, Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the sweet potato into bite-sized pieces and toss with a drizzle of olive oil and a pinch of paprika, cumin, and garlic powder.

  • 3

    Rinse and pat dry the chickpeas. Toss them with a little olive oil and the same spices for extra flavor.

  • 4

    Spread the sweet potato cubes and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, until the sweet potato is tender and the chickpeas are crispy.

  • 5

    While the vegetables are roasting, press the tofu gently to remove excess moisture and cut it into cubes. In a non-stick pan, lightly sauté the tofu with a pinch of the spices until golden on all sides.

  • 6

    In a bowl, layer the fresh spinach. Once the roasted items and tofu are ready, add them on top of the spinach.

  • 7

    Finish with a squeeze of fresh lemon juice over the bowl for a bright, zesty finish.

  • 8

    Toss gently and serve immediately, enjoying the mix of textures and flavors in every bite.

Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

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

Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Buddha Bowl

A vibrant bowl filled with roasted sweet potato, crispy chickpeas, sautéed tofu, and fresh spinach, all tossed in a light olive oil drizzle and a squeeze of lemon. Enjoy a balance of textures and flavors from the caramelized edges of the roasted veggies to the delicate crispiness of the chickpeas.

NUTRITION

542kcal
Protein
31.4g
Fat
15.9g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Chickpeas, canned, drained (~164g)

1 block Extra Firm Tofu (~160g)

2 cups Spinach (~60g)

1 teaspoon Olive Oil (~4.5g)

1 Lemon wedge

Spices: Paprika, Cumin, Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the sweet potato into bite-sized pieces and toss with a drizzle of olive oil and a pinch of paprika, cumin, and garlic powder.

  • 3

    Rinse and pat dry the chickpeas. Toss them with a little olive oil and the same spices for extra flavor.

  • 4

    Spread the sweet potato cubes and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, until the sweet potato is tender and the chickpeas are crispy.

  • 5

    While the vegetables are roasting, press the tofu gently to remove excess moisture and cut it into cubes. In a non-stick pan, lightly sauté the tofu with a pinch of the spices until golden on all sides.

  • 6

    In a bowl, layer the fresh spinach. Once the roasted items and tofu are ready, add them on top of the spinach.

  • 7

    Finish with a squeeze of fresh lemon juice over the bowl for a bright, zesty finish.

  • 8

    Toss gently and serve immediately, enjoying the mix of textures and flavors in every bite.