YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini
A vibrant, nourishing bowl featuring crispy roasted chickpeas, tender roasted sweet potato, savory pan-seared tofu, and bright shelled edamame served on a bed of fresh baby spinach, all drizzled with a silky, tangy tahini sauce. This Buddha Bowl delivers an exciting blend of textures and flavors that's wholesome, satisfying, and aligned with your nutritional goals.
INGREDIENTS
1/2 cup roasted chickpeas (82g)
1/2 small sweet potato, cubed (65g)
150g extra firm tofu, cubed
1/2 cup shelled edamame (75g)
1 cup baby spinach
1 tbsp tahini
1 tsp olive oil
1 tsp smoked paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, then toss them with half teaspoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until crispy.
Meanwhile, peel (if desired) and cube the sweet potato. Place the cubes on a separate baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper. Roast for about 25 minutes until tender and lightly caramelized.
While the chickpeas and sweet potato roast, press and cube the extra firm tofu. In a non-stick pan over medium heat, add a splash of olive oil and pan-sear the tofu cubes for about 5-7 minutes, turning occasionally until all sides are golden.
Lightly steam or blanch the shelled edamame if you prefer them warm, or use them as-is for a firmer texture.
Prepare the creamy tahini dressing by placing tahini in a small bowl. If desired, thin the sauce slightly with a teaspoon of warm water and a squeeze of lemon juice. Stir until smooth.
To assemble the bowl, start with the baby spinach as a base, then layer on the roasted chickpeas, sweet potato cubes, seared tofu, and edamame.
Drizzle the creamy tahini sauce over the bowl and finish with an extra pinch of salt and freshly ground black pepper to taste. Enjoy your nutritious and flavorful Buddha Bowl!