YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Quinoa Bowl with Roasted Sweet Potatoes and Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and tender edamame paired with sweet roasted sweet potatoes. Topped off with perfectly sautéed tofu cubes and drizzled with a silky, tangy tahini dressing, this dish offers an appealing mix of textures and flavors that’s both satisfying and nutrient-dense.
INGREDIENTS
1/2 cup cooked Chickpeas
1/2 cup cooked Quinoa
1/2 cup shelled Edamame
1 medium roasted Sweet Potato
100g sautéed Firm Tofu
1/2 tbsp Tahini
Olive Oil Spray (3 sprays)
Spices: Smoked Paprika, Cumin, Salt, Black Pepper
PREPARATION
Preheat the oven to 400°F. Toss chickpeas with a light spray of olive oil and a pinch of smoked paprika, cumin, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Dice the sweet potato into cubes, toss with olive oil spray and seasoning, and roast alongside or separately until tender and slightly caramelized (about 25-30 minutes).
While the chickpeas and sweet potato roast, cook quinoa according to package instructions until fluffy. Steam or boil the shelled edamame for 5 minutes, then drain.
Sauté cubed firm tofu in a non-stick pan with a light spray of olive oil and a sprinkle of salt until golden on all sides, about 5-7 minutes.
In a small bowl, whisk together tahini with a splash of water and a squeeze of lemon juice (if available) to thin out the dressing. Season with a little salt and pepper.
Assemble the bowl by layering the cooked quinoa, roasted chickpeas, sweet potato, edamame, and tofu. Drizzle the creamy tahini dressing over the top.
Garnish with an extra sprinkle of smoked paprika or cumin if desired and serve warm.