YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Bowl with Creamy Tahini Dressing
Savor a vibrant bowl featuring tender roasted sweet potato, crispy roasted chickpeas, and hearty baked tofu tossed in a silky, tangy tahini dressing. This wholesome bowl marries savory, nutty flavors with a perfect balance of textures, ideal for a nourishing meal any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
0.75 cup roasted Chickpeas (130g)
200g Firm Tofu
1 tablespoon Tahini (15g)
1 tablespoon Lemon Juice (15g)
1 teaspoon Garlic Powder
1 teaspoon Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss them lightly with salt, pepper, and a pinch of cumin.
On a baking sheet, spread out the sweet potato cubes. Roast in the oven for about 25-30 minutes, stirring halfway through until tender and slightly caramelized.
Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with garlic powder, a little cumin, salt, and a drizzle of olive oil if desired. Spread on another baking sheet and roast in the oven for 20-25 minutes until crispy.
Cut the firm tofu into cubes. For extra texture, you may lightly press and pat dry the tofu before tossing with a bit of salt and pepper. Bake tofu on a separate sheet for about 20 minutes, flipping halfway, until lightly browned.
Prepare the tahini dressing by stirring together tahini, lemon juice, a splash of water (to thin if needed), and season with salt and pepper until smooth and creamy.
Assemble the bowl by layering the roasted sweet potato, crispy chickpeas, and baked tofu. Drizzle the creamy tahini dressing over the top and gently toss to combine.
Serve warm and enjoy your nutritious, flavor-packed bowl.