Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

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

Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, tender sweet potato cubes, fluffy quinoa, and hearty tofu, all tossed with fresh spinach and drizzled with a tangy, creamy lemon dressing. This dish balances textures and flavors with a satisfying crunch, a hint of citrus, and warm roasted notes that make every bite a rejuvenating experience.

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NUTRITION

557kcal
Protein
32g
Fat
17.0g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup roasted chickpeas (100g)

1/2 medium roasted sweet potato (100g)

1 cup baby spinach (30g)

3/4 cup pressed firm tofu (150g)

1/4 cup nonfat Greek yogurt (60g)

1 tablespoon lemon juice (15g)

1 teaspoon olive oil (4.5g)

1 teaspoon garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain chickpeas, then toss them with a little olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Peel and cube the sweet potato into bite-size pieces. Toss with a drizzle of olive oil, salt, and pepper, and place on the same or separate baking sheet.

  • 4

    Roast the chickpeas and sweet potato in the preheated oven for about 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potato is tender and caramelized.

  • 5

    While the chickpeas and sweet potato roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Press the tofu to remove excess moisture, then cut into cubes. Lightly season with salt and pepper.

  • 7

    In a small bowl, whisk together nonfat Greek yogurt, lemon juice, a touch of olive oil, and a pinch of salt to create the creamy lemon dressing.

  • 8

    If desired, quickly sauté the tofu cubes in a non-stick pan over medium heat for 3-4 minutes per side until edges are lightly browned, or serve them fresh.

  • 9

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, roasted sweet potato, tofu cubes, and fresh baby spinach.

  • 10

    Drizzle the creamy lemon dressing over the assembled bowl, toss gently, and serve immediately.

Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

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

Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Quinoa Bowl with Creamy Lemon Dressing

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, tender sweet potato cubes, fluffy quinoa, and hearty tofu, all tossed with fresh spinach and drizzled with a tangy, creamy lemon dressing. This dish balances textures and flavors with a satisfying crunch, a hint of citrus, and warm roasted notes that make every bite a rejuvenating experience.

NUTRITION

557kcal
Protein
32g
Fat
17.0g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup roasted chickpeas (100g)

1/2 medium roasted sweet potato (100g)

1 cup baby spinach (30g)

3/4 cup pressed firm tofu (150g)

1/4 cup nonfat Greek yogurt (60g)

1 tablespoon lemon juice (15g)

1 teaspoon olive oil (4.5g)

1 teaspoon garlic powder

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain chickpeas, then toss them with a little olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Peel and cube the sweet potato into bite-size pieces. Toss with a drizzle of olive oil, salt, and pepper, and place on the same or separate baking sheet.

  • 4

    Roast the chickpeas and sweet potato in the preheated oven for about 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potato is tender and caramelized.

  • 5

    While the chickpeas and sweet potato roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Press the tofu to remove excess moisture, then cut into cubes. Lightly season with salt and pepper.

  • 7

    In a small bowl, whisk together nonfat Greek yogurt, lemon juice, a touch of olive oil, and a pinch of salt to create the creamy lemon dressing.

  • 8

    If desired, quickly sauté the tofu cubes in a non-stick pan over medium heat for 3-4 minutes per side until edges are lightly browned, or serve them fresh.

  • 9

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, roasted sweet potato, tofu cubes, and fresh baby spinach.

  • 10

    Drizzle the creamy lemon dressing over the assembled bowl, toss gently, and serve immediately.