Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

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

Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

Savor a vibrant bowl featuring a delicate balance of roasted sweet potatoes, crispy chickpeas, and tender tempeh atop a bed of fluffy quinoa, all drizzled with a silky tahini dressing. The dish is both hearty and refreshing, appealing to those who crave robust flavors alongside clean, plant-based nutrition.

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NUTRITION

581kcal
Protein
31.6g
Fat
20.4g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1/2 medium sweet potato (approx. 57g), roasted

3/4 cup roasted chickpeas (approx. 125g)

1 tablespoon tahini (15g)

65g tempeh, pan-seared

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the sweet potato (cut into cubes) and chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like smoked paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until tender and crispy.

  • 2

    While the vegetables roast, prepare 1/2 cup of quinoa by rinsing it thoroughly and simmering it in water until cooked, about 15 minutes. Once done, fluff with a fork.

  • 3

    Slice the tempeh into bite-sized pieces and pan-sear in a non-stick skillet over medium heat until golden on all sides, about 5-7 minutes.

  • 4

    In a small bowl, mix the tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, drizzleable sauce.

  • 5

    Assemble the bowl by layering the quinoa at the base, then top with roasted sweet potatoes, chickpeas, and seared tempeh. Drizzle the creamy tahini sauce evenly over the bowl and serve warm.

Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

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

Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Quinoa Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

Savor a vibrant bowl featuring a delicate balance of roasted sweet potatoes, crispy chickpeas, and tender tempeh atop a bed of fluffy quinoa, all drizzled with a silky tahini dressing. The dish is both hearty and refreshing, appealing to those who crave robust flavors alongside clean, plant-based nutrition.

NUTRITION

581kcal
Protein
31.6g
Fat
20.4g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx. 92g)

1/2 medium sweet potato (approx. 57g), roasted

3/4 cup roasted chickpeas (approx. 125g)

1 tablespoon tahini (15g)

65g tempeh, pan-seared

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the sweet potato (cut into cubes) and chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like smoked paprika and cumin). Spread them on a baking sheet and roast for 20-25 minutes until tender and crispy.

  • 2

    While the vegetables roast, prepare 1/2 cup of quinoa by rinsing it thoroughly and simmering it in water until cooked, about 15 minutes. Once done, fluff with a fork.

  • 3

    Slice the tempeh into bite-sized pieces and pan-sear in a non-stick skillet over medium heat until golden on all sides, about 5-7 minutes.

  • 4

    In a small bowl, mix the tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, drizzleable sauce.

  • 5

    Assemble the bowl by layering the quinoa at the base, then top with roasted sweet potatoes, chickpeas, and seared tempeh. Drizzle the creamy tahini sauce evenly over the bowl and serve warm.