Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

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

Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

Savor this vibrant power bowl featuring crispy roasted chickpeas, tender roasted sweet potato, and pan-roasted tofu atop a bed of fresh spinach, all drizzled with a creamy, tangy lemon-tahini dressing. The perfect balance of spices and textures creates a satisfying dish that’s as wholesome as it is flavorful.

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NUTRITION

599kcal
Protein
34.3g
Fat
19.2g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 medium sweet potato

5 ounces extra firm tofu

1 cup raw spinach

1 tablespoon tahini

1 tablespoon lemon juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper (to taste)

2 tablespoons water

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with smoked paprika, ground cumin, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    Peel and cube the sweet potato. Toss with a little salt, pepper, and a drizzle of olive oil if desired, then roast on a separate baking sheet (or with chickpeas if space allows) for about 25-30 minutes until tender.

  • 4

    While the chickpeas and sweet potato roast, drain the tofu and cut it into cubes. Season lightly with salt and pepper and pan-sear over medium heat for 5-7 minutes until lightly golden on all sides.

  • 5

    Prepare the creamy lemon-tahini dressing by whisking together tahini, lemon juice, water, a pinch of salt, and pepper until smooth. Adjust water to reach desired consistency.

  • 6

    Assemble the bowl with a bed of fresh spinach, then add the roasted chickpeas, sweet potato cubes, and pan-seared tofu.

  • 7

    Drizzle the lemon-tahini dressing over the bowl, and serve immediately. Enjoy your nutrient-packed power bowl!

Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

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

Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea and Roasted Sweet Potato Power Bowl with Creamy Lemon-Tahini Dressing

Savor this vibrant power bowl featuring crispy roasted chickpeas, tender roasted sweet potato, and pan-roasted tofu atop a bed of fresh spinach, all drizzled with a creamy, tangy lemon-tahini dressing. The perfect balance of spices and textures creates a satisfying dish that’s as wholesome as it is flavorful.

NUTRITION

599kcal
Protein
34.3g
Fat
19.2g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 medium sweet potato

5 ounces extra firm tofu

1 cup raw spinach

1 tablespoon tahini

1 tablespoon lemon juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper (to taste)

2 tablespoons water

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with smoked paprika, ground cumin, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 3

    Peel and cube the sweet potato. Toss with a little salt, pepper, and a drizzle of olive oil if desired, then roast on a separate baking sheet (or with chickpeas if space allows) for about 25-30 minutes until tender.

  • 4

    While the chickpeas and sweet potato roast, drain the tofu and cut it into cubes. Season lightly with salt and pepper and pan-sear over medium heat for 5-7 minutes until lightly golden on all sides.

  • 5

    Prepare the creamy lemon-tahini dressing by whisking together tahini, lemon juice, water, a pinch of salt, and pepper until smooth. Adjust water to reach desired consistency.

  • 6

    Assemble the bowl with a bed of fresh spinach, then add the roasted chickpeas, sweet potato cubes, and pan-seared tofu.

  • 7

    Drizzle the lemon-tahini dressing over the bowl, and serve immediately. Enjoy your nutrient-packed power bowl!