Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

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

Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

Enjoy a crunchy medley of roasted sweet potato and kale chips paired with a protein-packed blend of spiced tofu and chickpeas. This vibrant dish delivers a satisfying mix of textures—from the crisp edges of baked vegetables to the hearty bite of tofu—and is perfectly seasoned for a delightful, nutritious meal.

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NUTRITION

516kcal
Protein
34.8g
Fat
16.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (approx. 150g)

1 cup raw Kale (approx. 67g)

200g Extra-Firm Tofu

1/2 cup Chickpeas (canned, drained, approx. 82g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Peel (if preferred) and slice the sweet potato into thin rounds or wedges. Toss with half of the olive oil, a pinch of salt, and a dash of pepper.

  • 3

    Tear the kale leaves into bite-sized pieces, discarding the thick stems. Drizzle with a bit of olive oil and season lightly with salt.

  • 4

    Press the tofu gently to remove excess water and cut into 1/2-inch cubes. In a bowl, toss the tofu cubes with smoked paprika, garlic powder, salt, and pepper.

  • 5

    Rinse and drain the chickpeas if using canned; pat dry with a paper towel and lightly season with salt, pepper, and a pinch of smoked paprika.

  • 6

    Arrange the sweet potato slices on one baking sheet and the kale on another, ensuring they are spread out in a single layer.

  • 7

    Place the tofu and chickpeas on a separate section of the baking sheet or on a small oven-proof dish. Ensure everything is in a single layer for even crisping.

  • 8

    Bake the sweet potato for about 20-25 minutes until tender and slightly crispy on the edges. Bake the kale and tofu-chickpeas for approximately 15-20 minutes until the kale is crispy and the tofu is golden, stirring halfway through.

  • 9

    Monitor closely to avoid burning the kale; removal from the oven when all components are nicely crisped.

  • 10

    Serve the crispy sweet potato chips and kale with the protein-rich tofu and chickpeas side, mixing them together or enjoying them separately.

Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

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

Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato and Kale Chips with Spiced Tofu & Chickpeas

Enjoy a crunchy medley of roasted sweet potato and kale chips paired with a protein-packed blend of spiced tofu and chickpeas. This vibrant dish delivers a satisfying mix of textures—from the crisp edges of baked vegetables to the hearty bite of tofu—and is perfectly seasoned for a delightful, nutritious meal.

NUTRITION

516kcal
Protein
34.8g
Fat
16.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (approx. 150g)

1 cup raw Kale (approx. 67g)

200g Extra-Firm Tofu

1/2 cup Chickpeas (canned, drained, approx. 82g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Peel (if preferred) and slice the sweet potato into thin rounds or wedges. Toss with half of the olive oil, a pinch of salt, and a dash of pepper.

  • 3

    Tear the kale leaves into bite-sized pieces, discarding the thick stems. Drizzle with a bit of olive oil and season lightly with salt.

  • 4

    Press the tofu gently to remove excess water and cut into 1/2-inch cubes. In a bowl, toss the tofu cubes with smoked paprika, garlic powder, salt, and pepper.

  • 5

    Rinse and drain the chickpeas if using canned; pat dry with a paper towel and lightly season with salt, pepper, and a pinch of smoked paprika.

  • 6

    Arrange the sweet potato slices on one baking sheet and the kale on another, ensuring they are spread out in a single layer.

  • 7

    Place the tofu and chickpeas on a separate section of the baking sheet or on a small oven-proof dish. Ensure everything is in a single layer for even crisping.

  • 8

    Bake the sweet potato for about 20-25 minutes until tender and slightly crispy on the edges. Bake the kale and tofu-chickpeas for approximately 15-20 minutes until the kale is crispy and the tofu is golden, stirring halfway through.

  • 9

    Monitor closely to avoid burning the kale; removal from the oven when all components are nicely crisped.

  • 10

    Serve the crispy sweet potato chips and kale with the protein-rich tofu and chickpeas side, mixing them together or enjoying them separately.