Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

YOUR SOLIN GENERATED RECIPE

Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

A vibrant, hearty skillet dish featuring smoky roasted sweet potato cubes, crispy chickpeas, and tender tempeh, all tossed with rich, braised collard greens. This dish offers a delightful balance of textures and flavors with a satisfying hint of smokiness and spice, perfect for a nourishing meal any time of the day.

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NUTRITION

586kcal
Protein
32.7g
Fat
15.1g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Canned Chickpeas (164g, drained)

1 cup cooked Collard Greens (190g)

50g Tempeh

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Rinse and drain the chickpeas.

  • 3

    Cut the tempeh into small cubes for added texture.

  • 4

    In a bowl, toss the sweet potato, chickpeas, and tempeh with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 5

    Spread the mixture on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are crispy.

  • 6

    While the roasted components are cooking, heat a small pan over medium heat and add a splash of olive oil. Add the collard greens and a pinch of salt, then gently braise them for about 5-7 minutes until they are tender but still vibrant.

  • 7

    Combine the roasted sweet potato, chickpeas, and tempeh with the braised collard greens in a large skillet to gently mix the flavors.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy warm!

Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

YOUR SOLIN GENERATED RECIPE

Smoky Roasted Sweet Potato and Crispy Chickpea Skillet with Braised Collard Greens

A vibrant, hearty skillet dish featuring smoky roasted sweet potato cubes, crispy chickpeas, and tender tempeh, all tossed with rich, braised collard greens. This dish offers a delightful balance of textures and flavors with a satisfying hint of smokiness and spice, perfect for a nourishing meal any time of the day.

NUTRITION

586kcal
Protein
32.7g
Fat
15.1g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Canned Chickpeas (164g, drained)

1 cup cooked Collard Greens (190g)

50g Tempeh

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Rinse and drain the chickpeas.

  • 3

    Cut the tempeh into small cubes for added texture.

  • 4

    In a bowl, toss the sweet potato, chickpeas, and tempeh with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 5

    Spread the mixture on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are crispy.

  • 6

    While the roasted components are cooking, heat a small pan over medium heat and add a splash of olive oil. Add the collard greens and a pinch of salt, then gently braise them for about 5-7 minutes until they are tender but still vibrant.

  • 7

    Combine the roasted sweet potato, chickpeas, and tempeh with the braised collard greens in a large skillet to gently mix the flavors.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy warm!