Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

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

Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

Enjoy a hearty, plant-based lunch featuring crispy tofu and protein-rich chickpeas atop a bed of mixed greens and tender roasted sweet potato, all drizzled with a creamy, tangy tahini dressing. This delightful salad offers a harmonious balance of textures and flavors, making each bite both satisfying and nourishing.

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NUTRITION

678kcal
Protein
36.8g
Fat
25.8g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

125g Canned Chickpeas (drained & rinsed)

150g Sweet Potato

60g Mixed Greens

1 tbsp Tahini

1 tbsp Cornstarch

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, ground cumin, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Fry the tofu cubes until they are golden and crispy on all sides, then set aside.

  • 4

    Preheat the oven to 400°F. Dice the sweet potato into cubes, toss with a little olive oil, salt, and pepper, and spread on a baking tray. Roast for about 20-25 minutes or until tender.

  • 5

    In a separate bowl, combine tahini and lemon juice with a splash of water to thin to your desired consistency. Adjust seasoning with salt and pepper.

  • 6

    Assemble the salad by placing mixed greens in a bowl. Top with crispy tofu, roasted sweet potato, and drained chickpeas.

  • 7

    Drizzle the tahini dressing over the salad and toss gently to combine all flavors. Serve immediately.

Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

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

Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Chickpea Salad with Roasted Sweet Potato and Tahini Dressing

Enjoy a hearty, plant-based lunch featuring crispy tofu and protein-rich chickpeas atop a bed of mixed greens and tender roasted sweet potato, all drizzled with a creamy, tangy tahini dressing. This delightful salad offers a harmonious balance of textures and flavors, making each bite both satisfying and nourishing.

NUTRITION

678kcal
Protein
36.8g
Fat
25.8g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

125g Canned Chickpeas (drained & rinsed)

150g Sweet Potato

60g Mixed Greens

1 tbsp Tahini

1 tbsp Cornstarch

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, ground cumin, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Fry the tofu cubes until they are golden and crispy on all sides, then set aside.

  • 4

    Preheat the oven to 400°F. Dice the sweet potato into cubes, toss with a little olive oil, salt, and pepper, and spread on a baking tray. Roast for about 20-25 minutes or until tender.

  • 5

    In a separate bowl, combine tahini and lemon juice with a splash of water to thin to your desired consistency. Adjust seasoning with salt and pepper.

  • 6

    Assemble the salad by placing mixed greens in a bowl. Top with crispy tofu, roasted sweet potato, and drained chickpeas.

  • 7

    Drizzle the tahini dressing over the salad and toss gently to combine all flavors. Serve immediately.