YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potatoes and Brussels Sprouts with Garlic, Tofu & Chickpeas
Enjoy a vibrant medley of crispy roasted sweet potatoes and Brussels sprouts, elevated with garlic-infused extra-firm tofu and roasted chickpeas. This dish bursts with earthy flavors and satisfying textures, perfectly balancing a hearty protein punch with the natural sweetness of roasted vegetables.
INGREDIENTS
1 medium Sweet Potato (150g)
150g Brussels Sprouts
200g Extra-Firm Tofu
80g Canned Chickpeas
2/3 tbsp Olive Oil
2 cloves Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Trim and halve the Brussels sprouts.
Press the extra-firm tofu lightly with paper towels to remove excess moisture and cut into 1-inch cubes.
In a large bowl, combine the sweet potato, Brussels sprouts, tofu, and drained chickpeas. Mince the garlic and add to the bowl.
Drizzle with 2/3 tablespoon of olive oil and season with a pinch of salt and black pepper. Toss everything gently to coat evenly.
Spread the mixture on a baking sheet in a single layer, ensuring the items are not overcrowded for optimal crispiness.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges are crispy.
Remove from the oven, taste and adjust seasoning if needed, then serve warm.