YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Bowl with Tangy Tahini Dressing
Enjoy a nourishing bowl featuring crispy roasted chickpeas, savory marinated tofu, and tender roasted sweet potato cubes, layered over a base of fluffy quinoa and fresh spinach. The tangy tahini lemon dressing ties the vibrant flavors together for a balanced, satisfying meal.
INGREDIENTS
200g Firm Tofu
1/2 cup Chickpeas (canned, drained)
1 medium Sweet Potato
1/3 cup Cooked Quinoa
1 tbsp Tahini
1 tbsp Lemon Juice
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 400°F (200°C).
Cube the sweet potato into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet.
Rinse and drain the chickpeas. Pat them dry and season with salt, pepper, and any preferred spices (such as paprika or cumin) for a crispy finish. Place on a separate baking sheet.
Bake the sweet potato cubes for about 25-30 minutes until tender and lightly caramelized. At the same time, roast the chickpeas for about 20-25 minutes until crisp, shaking the pan halfway through.
Cut the tofu into cubes and optionally pan-sear for a couple of minutes on each side until golden, or add raw if you prefer its soft texture.
Prepare the tangy tahini dressing by whisking together tahini and lemon juice. If the dressing is too thick, add a teaspoon of water to reach the desired consistency.
For the base, place the fresh spinach in your bowl, then add the cooked quinoa.
Top with roasted sweet potato, crispy chickpeas, and tofu cubes.
Drizzle the tahini dressing over the bowl and toss lightly to distribute flavors evenly before serving.