Coconut Curry Chickpea Bowl with Roasted Sweet Potato

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

Coconut Curry Chickpea Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Coconut Curry Chickpea Bowl with Roasted Sweet Potato

A vibrant bowl featuring tender roasted sweet potato paired with a warming coconut curry of chickpeas and tofu. Bright notes of fresh spinach and red bell pepper, finished with a sprinkle of nutty hemp seeds, make this dish both hearty and satisfying.

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NUTRITION

614kcal
Protein
31.8g
Fat
23.9g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

150g extra firm tofu

1 medium sweet potato

1 cup raw spinach

1/4 cup light coconut milk

1.5 tbsp hemp seeds

1/2 cup diced red bell pepper

1 tsp curry powder

1 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, press the tofu to remove excess moisture and cut into cubes.

  • 4

    Heat 1 tsp olive oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until lightly browned on all sides.

  • 5

    Add the drained chickpeas and diced red bell pepper to the pan. Sprinkle in the curry powder and stir to combine, allowing the spices to bloom for about 1 minute.

  • 6

    Pour in the light coconut milk and let the mixture simmer for 3-4 minutes so the flavors meld. Season with salt and pepper.

  • 7

    Just before serving, fold in the raw spinach and sprinkle the hemp seeds over the top.

  • 8

    Assemble the bowl by layering the roasted sweet potato with the coconut curry chickpea and tofu mixture. Serve warm and enjoy.

Coconut Curry Chickpea Bowl with Roasted Sweet Potato

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

Coconut Curry Chickpea Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Coconut Curry Chickpea Bowl with Roasted Sweet Potato

A vibrant bowl featuring tender roasted sweet potato paired with a warming coconut curry of chickpeas and tofu. Bright notes of fresh spinach and red bell pepper, finished with a sprinkle of nutty hemp seeds, make this dish both hearty and satisfying.

NUTRITION

614kcal
Protein
31.8g
Fat
23.9g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

150g extra firm tofu

1 medium sweet potato

1 cup raw spinach

1/4 cup light coconut milk

1.5 tbsp hemp seeds

1/2 cup diced red bell pepper

1 tsp curry powder

1 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, press the tofu to remove excess moisture and cut into cubes.

  • 4

    Heat 1 tsp olive oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until lightly browned on all sides.

  • 5

    Add the drained chickpeas and diced red bell pepper to the pan. Sprinkle in the curry powder and stir to combine, allowing the spices to bloom for about 1 minute.

  • 6

    Pour in the light coconut milk and let the mixture simmer for 3-4 minutes so the flavors meld. Season with salt and pepper.

  • 7

    Just before serving, fold in the raw spinach and sprinkle the hemp seeds over the top.

  • 8

    Assemble the bowl by layering the roasted sweet potato with the coconut curry chickpea and tofu mixture. Serve warm and enjoy.