YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Grain Bowl
A hearty yet vibrant bowl featuring crispy roasted chickpeas, caramelized sweet potato, fluffy quinoa, and tender edamame, all brought together with a nutty boost from hemp seeds and a zesty lemon dressing. This nutritious bowl marries textures and flavors, delivering a satisfying meal that’s as energizing as it is delicious.
INGREDIENTS
3/4 cup roasted chickpeas
1/2 medium roasted sweet potato
1/2 cup cooked quinoa
3/4 cup steamed edamame
1 tablespoon hemp seeds
1 teaspoon olive oil
1 tablespoon lemon juice
Pinch of sea salt
Pinch of black pepper
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas, then toss them in a small amount of olive oil, sea salt, black pepper, and any desired spices such as smoked paprika. Spread them on a baking sheet and roast in the oven for 25-30 minutes until crispy.
Meanwhile, peel and cube the sweet potato. Toss with a bit of olive oil, salt, and pepper, and roast on a separate baking sheet for about 20-25 minutes until tender and lightly caramelized.
Cook quinoa according to package instructions until each grain is fluffy and tender.
Steam or boil edamame until bright green and heated through, roughly 5 minutes if using frozen.
In a bowl, combine cooked quinoa, roasted chickpeas, sweet potato cubes, and edamame. Drizzle with lemon juice and a touch more olive oil, and sprinkle hemp seeds over the top.
Gently toss all ingredients to ensure an even distribution of flavors. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve warm and enjoy this nutrient-packed, delicious grain bowl.