YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Buddha Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring tender roasted sweet potato, crispy chickpeas, extra-firm baked tofu, and fluffy quinoa, all layered on a bed of steamed kale and drizzled with a light and creamy tahini dressing that zings with lemon and garlic. This wholesome bowl is a well-balanced symphony of textures and flavors, perfect for a satisfying meal any time of day.
INGREDIENTS
1 medium Sweet Potato (130g)
3/4 cup roasted Chickpeas (120g)
150g Extra-Firm Tofu
1/2 cup cooked Quinoa (92g)
1 tbsp Tahini
1 cup chopped Kale (67g)
1 tbsp Lemon Juice
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into bite-size cubes, toss with a drizzle of olive oil (if desired) and a pinch of salt and pepper, then spread evenly on a baking sheet.
Rinse and pat dry the chickpeas. Toss the chickpeas with garlic powder, salt, and pepper. Spread them out on another baking sheet for roasting.
Place both the sweet potato and chickpeas in the oven. Roast the sweet potato cubes for about 25-30 minutes until tender and caramelized, and roast the chickpeas for about 20-25 minutes until crispy, stirring halfway through.
While the vegetables roast, press the tofu to remove excess water, then cut into cubes. Lightly season with salt and pepper and bake or pan-sauté the tofu until it’s golden on all sides, roughly 10-12 minutes.
Prepare the quinoa according to package instructions if not already cooked.
For the creamy tahini dressing, whisk together tahini, lemon juice, a small splash of water to loosen the consistency, and a pinch of salt until smooth.
Steam or lightly massage the chopped kale until it softens slightly.
Assemble your Buddha bowl by layering the kale, roasted sweet potato, crispy chickpeas, tofu cubes, and quinoa. Drizzle the creamy tahini dressing on top.
Serve immediately and enjoy your nutrient-packed, flavorful bowl.