YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl of roasted sweet potato, crispy chickpeas, tender tofu, and bright edamame, all drizzled with a velvety tahini dressing. This dish delivers a satisfying mix of flavors and textures, from the natural sweetness of the potato to the savory crunch of roasted chickpeas, enhanced by a subtle tang from lemon and a warm hint of paprika.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Chickpeas (164g)
50g Firm Tofu
0.5 cup Shelled Edamame (100g)
0.5 tbsp Tahini (7.5g)
1 tsp Lemon Juice
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the sweet potato into cubes and toss with a pinch of salt, pepper, and a light sprinkle of smoked paprika. Spread on a baking sheet.
Rinse and drain the chickpeas. Pat dry and toss them in a bit of smoked paprika, salt, and pepper. Spread on a separate baking sheet to allow for extra crispiness.
Cut the tofu into small cubes. Set aside.
Roast the sweet potato and chickpeas in the oven for 20-25 minutes, until the sweet potato is tender and the chickpeas are crispy, stirring halfway through.
While the vegetables roast, steam or boil the edamame for 3-5 minutes until heated through, then drain.
For the dressing, whisk together the tahini, lemon juice, a pinch of salt, and a small splash of water until smooth and creamy.
Assemble your bowl by layering the roasted sweet potato, crispy chickpeas, tofu cubes, and edamame. Drizzle with the creamy tahini dressing and add additional salt and pepper to taste.
Serve warm and enjoy your nutrient-packed bowl!