YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Power Bowl with Roasted Sweet Potato
Enjoy a vibrant power bowl featuring crispy roasted chickpeas and tender sweet potato cubes, complemented by savory pan-roasted tofu, fluffy quinoa, and a bed of fresh baby spinach. Each bite delivers a delightful mix of textures and flavors, from the crunchy chickpeas to the silky quinoa and hearty tofu, making it a nourishing and satisfying meal.
INGREDIENTS
0.75 cup canned chickpeas (approximately 123g)
1 medium sweet potato (100g)
200g firm tofu
1/2 cup cooked quinoa (approximately 92g)
1 cup baby spinach (30g)
1 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat dry with a paper towel.
Cut the sweet potato into small, bite-sized cubes, keeping the skin on for extra texture and nutrients.
In a bowl, toss the chickpeas and sweet potato cubes with half of the olive oil (if possible, measure out or use the teaspoon evenly across both components) and your choice of seasonings such as paprika, garlic powder, salt, and pepper.
Spread the chickpeas and sweet potato evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, stirring halfway through until they are crispy and tender.
While the chickpeas and sweet potato are roasting, press the tofu gently to remove excess water and cut into cubes. In a non-stick pan over medium heat, add the remaining olive oil and lightly pan-sear the tofu cubes until they are golden on all sides, about 6-8 minutes. Season with a pinch of salt and pepper.
Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.
In a bowl, layer the cooked quinoa as the base. Top with the roasted chickpeas, sweet potato, and seared tofu, then add fresh baby spinach.
Drizzle a little extra seasoning if desired and serve warm. Enjoy your nutrient-packed crispy chickpea power bowl!