Name: Roasted Sweet Potato and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Seitan; 0.5 cup Chickpeas; 0.5 cup Sweet potato; 0.25 cup Cooked quinoa; 4 tbsp Nutritional yeast; 1 cup Kale; 0.5 tbsp Tahini; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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 savory seitan tossed with smoky spices, served over a bed of massaged kale and quinoa with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

45.4g

Fat

12.7g

Carbs

72.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

0.5 cup Chickpeas

0.5 cup Sweet potato

0.25 cup Cooked quinoa

4 tbsp Nutritional yeast

1 cup Kale

0.5 tbsp Tahini

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a large bowl, toss the cubed sweet potato, chickpeas, and seitan with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper.
3
Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and the seitan is slightly crisp.
4
While roasting, place the chopped kale in a bowl with the lemon juice and massage with your hands for 1 minute until the leaves are softened and vibrant green.
5
Divide the cooked quinoa and massaged kale between serving bowls.
6
Top with the roasted sweet potato, chickpea, and seitan mixture.
7
Sprinkle the nutritional yeast over the top and finish with a drizzle of creamy tahini.