Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Peanut 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 Buddha Bowl with Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Peanut Dressing

A vibrant Buddha bowl brimming with crispy roasted chickpeas, tender roasted sweet potato cubes, protein-packed extra-firm tofu, and fluffy quinoa, all atop a bed of fresh baby spinach and crunchy shredded carrots. Finished with a velvety, tangy peanut dressing, this bowl is as nutritious as it is soul-satisfying.

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NUTRITION

579kcal
Protein
33.1g
Fat
20.5g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup roasted chickpeas

5 oz extra-firm tofu

1/2 medium sweet potato

1/2 cup cooked quinoa

1 cup baby spinach

1/4 cup shredded carrots

1 tbsp peanut butter

1 tbsp lemon juice

2 tbsp water

1 tsp smoked paprika

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a pinch of salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While chickpeas roast, peel and cube the sweet potato, then toss with a little olive oil, salt, and pepper. Roast on a separate baking sheet for 20 minutes or until fork-tender.

  • 3

    Press the extra-firm tofu to remove excess moisture and cut into cubes. Optionally, pan-sear the tofu in a non-stick skillet over medium heat for 5-7 minutes until lightly golden.

  • 4

    In a small bowl, whisk together peanut butter, lemon juice, and water until smooth to create the creamy dressing. Adjust consistency with extra water if needed.

  • 5

    Assemble the Buddha bowl by layering cooked quinoa, baby spinach, shredded carrots, roasted sweet potato, tofu, and crispy roasted chickpeas.

  • 6

    Drizzle the creamy peanut dressing over the bowl, toss lightly to combine all flavors, and serve immediately.

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Peanut 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 Buddha Bowl with Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Peanut Dressing

A vibrant Buddha bowl brimming with crispy roasted chickpeas, tender roasted sweet potato cubes, protein-packed extra-firm tofu, and fluffy quinoa, all atop a bed of fresh baby spinach and crunchy shredded carrots. Finished with a velvety, tangy peanut dressing, this bowl is as nutritious as it is soul-satisfying.

NUTRITION

579kcal
Protein
33.1g
Fat
20.5g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup roasted chickpeas

5 oz extra-firm tofu

1/2 medium sweet potato

1/2 cup cooked quinoa

1 cup baby spinach

1/4 cup shredded carrots

1 tbsp peanut butter

1 tbsp lemon juice

2 tbsp water

1 tsp smoked paprika

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a pinch of salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While chickpeas roast, peel and cube the sweet potato, then toss with a little olive oil, salt, and pepper. Roast on a separate baking sheet for 20 minutes or until fork-tender.

  • 3

    Press the extra-firm tofu to remove excess moisture and cut into cubes. Optionally, pan-sear the tofu in a non-stick skillet over medium heat for 5-7 minutes until lightly golden.

  • 4

    In a small bowl, whisk together peanut butter, lemon juice, and water until smooth to create the creamy dressing. Adjust consistency with extra water if needed.

  • 5

    Assemble the Buddha bowl by layering cooked quinoa, baby spinach, shredded carrots, roasted sweet potato, tofu, and crispy roasted chickpeas.

  • 6

    Drizzle the creamy peanut dressing over the bowl, toss lightly to combine all flavors, and serve immediately.