Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas and tender sweet potato cubes, paired with lightly sautéed tofu, fresh kale, and edamame. Finished with a rich, creamy tahini dressing and a squeeze of lemon, this Buddha bowl delivers a satisfying mix of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

552kcal
Protein
32.1g
Fat
19.5g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

100g roasted chickpeas

100g firm tofu

100g sweet potato

67g kale

1/2 cup shelled edamame

1 tbsp tahini

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and pat dry the chickpeas, then toss them with a drizzle of olive oil, salt, pepper, and your chosen spices (such as paprika and garlic powder). Spread onto a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, peel and cube the sweet potato. Toss lightly in olive oil, salt, and pepper, and roast in the oven alongside the chickpeas for about 25 minutes or until tender.

  • 3

    Press the tofu gently to remove excess moisture. Cut into cubes and lightly sauté in a non-stick pan over medium heat with a splash of oil and a pinch of salt until all sides are golden.

  • 4

    Chop the kale into bite-sized pieces and massage with a squeeze of lemon if desired, to soften its texture.

  • 5

    Steam or quickly blanch the shelled edamame if you prefer them warmed.

  • 6

    For the dressing, combine tahini with a little water, lemon juice, and garlic powder in a small bowl. Whisk until smooth and creamy.

  • 7

    Assemble the bowl by layering the roasted chickpeas, roasted sweet potato, sautéed tofu, kale, and edamame. Drizzle generously with the creamy tahini dressing before serving.

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas and tender sweet potato cubes, paired with lightly sautéed tofu, fresh kale, and edamame. Finished with a rich, creamy tahini dressing and a squeeze of lemon, this Buddha bowl delivers a satisfying mix of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

552kcal
Protein
32.1g
Fat
19.5g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

100g roasted chickpeas

100g firm tofu

100g sweet potato

67g kale

1/2 cup shelled edamame

1 tbsp tahini

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and pat dry the chickpeas, then toss them with a drizzle of olive oil, salt, pepper, and your chosen spices (such as paprika and garlic powder). Spread onto a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, peel and cube the sweet potato. Toss lightly in olive oil, salt, and pepper, and roast in the oven alongside the chickpeas for about 25 minutes or until tender.

  • 3

    Press the tofu gently to remove excess moisture. Cut into cubes and lightly sauté in a non-stick pan over medium heat with a splash of oil and a pinch of salt until all sides are golden.

  • 4

    Chop the kale into bite-sized pieces and massage with a squeeze of lemon if desired, to soften its texture.

  • 5

    Steam or quickly blanch the shelled edamame if you prefer them warmed.

  • 6

    For the dressing, combine tahini with a little water, lemon juice, and garlic powder in a small bowl. Whisk until smooth and creamy.

  • 7

    Assemble the bowl by layering the roasted chickpeas, roasted sweet potato, sautéed tofu, kale, and edamame. Drizzle generously with the creamy tahini dressing before serving.