YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Buddha Bowl with Crispy Chickpeas
A vibrant bowl featuring tender roasted sweet potato, crispy chickpeas, and marinated tofu on a bed of lightly massaged kale with a sprinkle of edamame, all drizzled with a subtle tahini dressing. Every bite offers a delightful crunch, creamy textures, and a harmonious balance that is as energizing as it is nourishing.
INGREDIENTS
0.5 medium Sweet Potato (roasted)
0.5 cup Chickpeas (crispy roasted)
0.25 cup cooked Quinoa
5 oz Extra Firm Tofu (pressed and marinated)
1 cup raw Kale (massaged)
1/8 medium Avocado (sliced)
0.5 tbsp Tahini (drizzle)
1 tsp Olive Oil (for roasting)
0.25 cup Shelled Edamame (steamed)
PREPARATION
Preheat the oven to 400°F.
Peel (if desired) and dice the sweet potato into cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet.
Rinse and drain chickpeas, pat dry, and then lightly toss with a pinch of salt, pepper, and a dash of paprika. Spread on a separate baking sheet.
Roast the sweet potato cubes and chickpeas for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas turn crispy.
While roasting, press the tofu to remove excess moisture. Cube the tofu and marinate it with your favorite spices (such as garlic powder, a splash of soy or tamari, and a squeeze of lemon). In a non-stick pan, lightly sauté the tofu until golden.
Prepare quinoa according to package instructions if not already cooked.
Massage the kale with a small squeeze of lemon juice and a sprinkle of salt to soften the leaves.
Steam the shelled edamame for a few minutes until warmed through.
Assemble the bowl by layering the kale, quinoa, roasted sweet potato, crispy chickpeas, sautéed tofu, and edamame. Top with sliced avocado and drizzle with tahini.
Serve warm and enjoy your nutrient-packed Buddha bowl.