YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
Enjoy a hearty, nutrient-packed bowl featuring tender roasted sweet potato, fluffy quinoa, crispy chickpeas, vibrant baby spinach, roasted edamame, and savory grilled tempeh. This wholesome, balanced bowl is a perfect blend of textures and flavors, from the natural sweetness of the potato to the earthy crunch of chickpeas, finished with the satisfying bite of tempeh.
INGREDIENTS
1 medium Sweet Potato
1/2 cup cooked Quinoa
1/2 cup roasted Chickpeas
1 cup Baby Spinach
1/2 cup roasted Edamame
50 grams grilled Tempeh
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread out on a baking sheet.
Roast the sweet potato in the oven for about 25-30 minutes, stirring halfway through, until tender and edges are slightly crispy.
While the sweet potato is roasting, prepare the quinoa according to package instructions. Typically, bring water to a boil, add rinsed quinoa, simmer for 15 minutes, then fluff with a fork.
Drain and rinse the chickpeas and edamame. Pat them dry, toss chickpeas with a pinch of salt, paprika, and a little oil, and spread on a separate baking sheet. Roast in the oven for 20 minutes until crispy. (You can add the edamame during the last 10 minutes of roasting to avoid over-crisping.)
Slice the tempeh into small strips and grill it on a skillet over medium heat for about 3-4 minutes per side until golden and heated through.
Assemble your bowl by layering the quinoa at the base, then topping with roasted sweet potato, crispy chickpeas, roasted edamame, fresh baby spinach, and grilled tempeh.
Finish with a light drizzle of your favorite dressing or a squeeze of lemon juice for added brightness, if desired.