YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl filled with roasted sweet potato, crispy chickpeas, and sautéed edamame, all complemented by tender extra-firm tofu. This hearty bowl is finished with a silky, tangy tahini dressing that brightens up every bite, offering a balanced mix of textures and flavors that are as nourishing as they are delicious.
INGREDIENTS
2/3 cup canned chickpeas, rinsed and drained
1 medium sweet potato
150g extra-firm tofu
1/2 cup shelled edamame
1 tbsp tahini
1 tbsp fresh lemon juice
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces. Toss the sweet potato cubes and rinsed chickpeas with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potato and chickpeas in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and crispiness.
While the sweet potato and chickpeas are roasting, press the extra-firm tofu to remove excess water. Cut the tofu into 1-inch cubes.
In a non-stick skillet over medium heat, lightly sauté the tofu cubes for about 5-7 minutes until they are golden on all sides. Season with a pinch of salt and pepper.
For the tahini dressing, in a small bowl whisk together tahini, fresh lemon juice, a splash of water to thin the consistency, and a pinch of salt. Adjust water as needed to achieve a creamy drizzle.
Assemble your bowl by layering the roasted sweet potato and chickpeas, sautéed tofu, and shelled edamame. Drizzle generously with the creamy tahini dressing.
Garnish with additional pepper or a squeeze more lemon if desired, and serve warm.