YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Lemon-Herb Dressing
Savor the vibrant medley of crispy roasted chickpeas, tender sweet potato, and fresh kale, perfectly balanced with nutty quinoa and protein-packed edamame, all crowned with a light, creamy lemon-herb dressing and a hint of marinated tofu. This bowl is beautifully colorful and bursting with textures and flavors ideal for a nourishing meal any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
0.5 cup roasted Chickpeas (82g)
0.33 cup cooked Quinoa (50g)
1 cup chopped Kale (67g)
0.75 cup Shelled Edamame (110g)
30g Extra-Firm Tofu
2 tbsp Non-Fat Greek Yogurt (30g)
1 tbsp Fresh Lemon Juice (15g)
2 tbsp Fresh Herbs (Parsley & Dill, 6g)
PREPARATION
Preheat the oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a pinch of salt, pepper, and your favorite spices.
Drain and rinse the chickpeas. Pat them dry and toss with a little salt, pepper, and a touch of smoked paprika. Spread them on a baking sheet.
Place the sweet potato cubes and chickpeas on separate sections of a baking sheet lined with parchment paper. Roast for about 20-25 minutes until crispy and tender, stirring halfway through.
Meanwhile, cook quinoa as per package instructions. Once cooked, measure out approximately one-third cup for the bowl.
Lightly pan-sear the tofu cubes for a couple of minutes on each side until golden, or simply season them to add as a fresh protein boost.
Prepare the dressing by whisking together the non-fat Greek yogurt, fresh lemon juice, and chopped herbs in a small bowl.
In a bowl, assemble the Buddha bowl by layering the roasted sweet potato, chickpeas, cooked quinoa, chopped kale, edamame, and tofu.
Drizzle the creamy lemon-herb dressing over the bowl, toss lightly, and serve immediately.