Name: Roasted Sweet Potato and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.25 cup canned chickpeas; 0.5 medium sweet potato; 0.25 cup cooked quinoa; 1 cup baby spinach; 0.5 tbsp hemp hearts; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil

Roasted Sweet Potato and Chickpea Buddha Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chickpea Buddha Bowl

Oven-roasted sweet potatoes and crispy tofu served over fluffy quinoa and fresh spinach, finished with a zesty lemon squeeze and nutty hemp hearts.

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NUTRITION

Protein

31.9g

Fat

15.8g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

6 oz firm tofu

0.25 cup canned chickpeas

0.5 medium sweet potato

0.25 cup cooked quinoa

1 cup baby spinach

0.5 tbsp hemp hearts

2 tbsp nutritional yeast

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the cubed tofu, chickpeas, and sweet potato with avocado oil, garlic powder, sea salt, and black pepper.
3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes until the sweet potatoes are tender and tofu is golden.
4
While the vegetables roast, ensure your quinoa is cooked and fluffy.
5
In a large serving bowl, create a base with fresh baby spinach and the warm quinoa.
6
Arrange the roasted sweet potatoes, chickpeas, and tofu over the base.
7
Sprinkle with nutritional yeast and hemp hearts, then finish with a fresh squeeze of lemon juice.