YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Power Bowl with Creamy Tahini Dressing
Savor this hearty power bowl featuring crispy roasted chickpeas and tender sweet potato cubes nestled on a bed of fresh kale, complemented by savory grilled tofu. Drizzled with a creamy, tangy tahini dressing, this dish offers a perfect balance of textures and flavors for a satisfying, nutrient-dense meal.
INGREDIENTS
0.5 cup chickpeas (82g)
100g sweet potato
200g firm tofu
1 cup kale (67g)
1 tbsp tahini (15g)
1 tsp olive oil (5g)
1 tsp lemon juice
Pinch garlic powder
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the chickpeas and cubed sweet potato with a drizzle of olive oil, a pinch of garlic powder, salt, and pepper. Spread evenly on the baking sheet.
Roast in the oven for 20-25 minutes until the chickpeas are crispy and the sweet potato is tender and lightly caramelized.
While the chickpeas and sweet potato are roasting, press the tofu to remove excess water, then cut into cubes. Lightly season with salt, pepper, and garlic powder.
In a non-stick pan, sauté the tofu over medium heat for 5-7 minutes, or until golden on all sides.
Prepare the tahini dressing by whisking together tahini, lemon juice, a splash of water to thin the consistency, and a pinch of salt. Adjust the seasoning to taste.
In a bowl, layer the fresh kale. Top with the roasted chickpeas, sweet potato, and sautéed tofu.
Drizzle the creamy tahini dressing over the bowl and toss gently to combine all flavors. Serve warm and enjoy your nutritious power bowl.