YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato and Chickpea Bowl with Zesty Herb Dressing
Enjoy a vibrant bowl featuring crispy roasted sweet potato, savory chickpeas, and protein-packed tempeh nestled atop a bed of fresh baby spinach. Finished with a tangy, zesty herb dressing, this bowl delivers a satisfying mix of textures and flavors perfect for a wholesome meal.
INGREDIENTS
1 medium Sweet Potato (150g)
100g Chickpeas (canned, drained, no salt added)
100g Tempeh (cooked)
1 cup Baby Spinach (30g)
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel (if desired) and dice the sweet potato into cubes. Toss with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Rinse and drain the chickpeas. Pat them dry and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a separate section of the baking sheet.
Cube the tempeh and season lightly with salt, pepper, and any additional spices you enjoy. Place them on the baking sheet beside the vegetables.
Roast the sweet potato, chickpeas, and tempeh in the preheated oven for about 20-25 minutes, stirring halfway through, until the sweet potato is tender, chickpeas are crispy, and tempeh is golden.
While the ingredients roast, prepare the zesty herb dressing by mixing lemon juice, olive oil, and finely chopped fresh herbs in a small bowl. Adjust seasoning with salt and pepper.
In a serving bowl, lay a base of baby spinach. Top with the roasted sweet potato, chickpeas, and tempeh.
Drizzle the zesty herb dressing over the bowl and serve warm.