YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato & Crispy Chickpea Bowl with Creamy Tahini Dressing
Enjoy a hearty, clean bowl featuring tender roasted sweet potato, crispy roasted chickpeas, and savory seitan, all tossed with fresh kale and finished with a delicate creamy tahini dressing and a sprinkle of hemp seeds. This dish offers satisfying crunch and a balanced blend of textures and flavors, perfect for a nutritious meal any time of day.
INGREDIENTS
150g Seitan
1/2 cup Canned Chickpeas (drained)
1 small Sweet Potato (approx 150g)
1 cup Chopped Kale
1 tsp Tahini
2 tsp Hemp Seeds
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1-inch cubes. Toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Drain and rinse the chickpeas. Pat them dry, season with smoked paprika, garlic powder, salt, and a touch of olive oil, and roast on a separate baking tray for 20-25 minutes until crispy.
While the vegetables roast, lightly sauté or warm the seitan in a pan to enhance its texture and flavor. If desired, season with a pinch of cumin or your favorite spice blend.
In a bowl, combine chopped kale with the roasted sweet potato, crispy chickpeas, and warmed seitan.
For the dressing, mix the tahini with a splash of lemon juice and a bit of water to thin it out to a drizzling consistency.
Drizzle the creamy tahini dressing over the bowl and finish with a sprinkle of hemp seeds for an extra protein boost and a subtle nutty flavor.
Toss gently to combine all the ingredients, and serve immediately while warm.