YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Lemon-Tahini Dressing
Enjoy a hearty Buddha bowl featuring perfectly crispy roasted chickpeas, tender roasted sweet potato cubes, and savory baked tofu on a bed of fresh spinach. Drizzled with a bright and creamy lemon-tahini dressing, this dish delivers a satisfying mix of textures and flavors while supporting your nutritional goals.
INGREDIENTS
0.75 cup roasted Chickpeas (approx. 120g)
0.5 medium Sweet Potato, diced and roasted (approx. 60g)
1 cup Fresh Spinach (approx. 30g)
150g Extra-Firm Tofu
1 tbsp Tahini
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a pinch of salt, black pepper, and garlic powder. Spread them evenly on a baking sheet and roast in the oven for about 25-30 minutes until crispy, shaking the pan halfway through.
Meanwhile, peel and dice the sweet potato into small cubes. Toss the cubes with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
Press the tofu and cut it into cubes. For best texture, you can bake or lightly sauté the tofu with a pinch of salt and pepper for about 10 minutes until golden on all sides.
Prepare the dressing by whisking together tahini, lemon juice, and a splash of water to reach your desired consistency. Adjust seasoning with salt and pepper.
Assemble the bowl by layering a bed of fresh spinach. Top with roasted chickpeas, sweet potato cubes, and tofu. Drizzle the creamy lemon-tahini dressing over the top.
Enjoy your nutritious and flavorful Buddha bowl!