YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Sweet Potato Grain Bowl
Enjoy a hearty, nutrient-packed grain bowl featuring crispy roasted chickpeas, tender roasted sweet potato cubes, a delicate bed of fluffy quinoa, and vibrant shelled edamame, all crowned with a sprinkle of nutty hemp seeds. The result is a colorful, satisfying bowl with a mix of crunchy, soft, and creamy textures that delights the palate at any meal time.
INGREDIENTS
1/3 cup cooked quinoa (approx. 62g)
1 medium sweet potato (approx. 114g)
7/8 cup roasted chickpeas (approx. 143g)
1/2 cup shelled edamame (approx. 75g)
1 tbsp hemp seeds (approx. 10g)
PREPARATION
Preheat the oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces. Rinse and drain the chickpeas. Pat chickpeas dry using paper towels.
Toss the sweet potato cubes and chickpeas lightly with your favorite seasonings such as salt, pepper, and a drizzle of olive oil (optional) for extra crispiness. For a spicier kick, consider adding a sprinkle of paprika or cumin.
Spread the sweet potato and chickpeas onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are crispy.
Meanwhile, prepare the quinoa by rinsing it thoroughly and simmering in water according to package instructions until fluffy. Use about 1/3 cup of cooked quinoa for this bowl.
Lightly steam or microwave the shelled edamame if preferred warm, or enjoy them as is for a firmer texture.
Assemble the bowl by placing the cooked quinoa as the base, then layer the roasted sweet potato, crispy chickpeas, and edamame on top.
Finish by sprinkling hemp seeds over the bowl for a nutty flavor and extra protein boost. Serve warm and enjoy!