YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Sweet Potato Quinoa Bowl with Creamy Tahini
Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender sweet potato cubes, and fluffy quinoa, all elevated with a drizzle of creamy tahini sauce and a hint of nutritional yeast. This nourishing dish is balanced with fresh spinach for color and texture, providing a satisfying meal that delights both the palate and your nutritional goals.
INGREDIENTS
2/3 cup chickpeas (roughly 125g)
2/3 cup cooked quinoa (roughly 120g)
1 medium sweet potato (approximately 114g)
1/2 tablespoon tahini
1 cup baby spinach
4 ounces extra firm tofu
2 tablespoons nutritional yeast
PREPARATION
Preheat your oven to 400°F (200°C). Toss the chickpeas with a bit of olive oil, salt, pepper, and your favorite spices, then spread them on a baking sheet and roast for 20-25 minutes until crispy.
Peel and dice the sweet potato into evenly sized cubes. Toss with a touch of olive oil, salt, and smoked paprika. Roast in the oven along with the chickpeas for about 25-30 minutes, until tender and lightly caramelized.
While the chickpeas and sweet potato roast, drain and press the tofu to remove excess water. Cut into cubes and pan-sear over medium heat until golden on all sides.
Prepare the quinoa if not already cooked. For a 2/3 cup cooked portion, follow package instructions to bring out a fluffy texture.
In a small bowl, thin out the tahini with a splash of water, a pinch of salt, and a squeeze of lemon juice if desired, to create a creamy drizzle.
Assemble your bowl by layering the cooked quinoa as a base. Top with roasted chickpeas, sweet potato cubes, seared tofu, and a handful of fresh baby spinach.
Drizzle the creamy tahini sauce over the assembled bowl and finish with a sprinkle of nutritional yeast for a cheesy, savory flavor boost.
Serve warm and enjoy your nutrient-packed, balanced meal!