YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing
Savor a vibrant, nutrient-packed bowl featuring crunchy roasted chickpeas, tender sweet potato cubes, fluffy quinoa, crisp kale, and perfectly pan-fried tofu, all harmonized by a silky, tangy tahini dressing. Each bite delivers a blend of textures and a burst of flavors that make this Buddha Bowl both deeply satisfying and refreshingly wholesome.
INGREDIENTS
0.75 cup Roasted Chickpeas (~130g)
1/3 cup Cooked Quinoa (~60g)
1/2 medium Sweet Potato (~75g)
1 cup Kale (~67g)
150 grams Extra Firm Tofu
1 tablespoon Tahini
PREPARATION
Preheat your oven to 400°F (200°C).
Cube the sweet potato and toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
While the sweet potato roasts, drain and pat dry the chickpeas. Toss them with your choice of spices (such as paprika, cumin, salt, and pepper) and a drizzle of olive oil, then roast them in the oven for 20 minutes, stirring halfway for even crisping.
Cook the quinoa according to package instructions, typically simmering in water for about 15 minutes until fluffy.
Press the extra firm tofu to remove excess moisture, then cut into cubes. Lightly pan-fry in a non-stick skillet over medium heat until all sides are golden brown.
In a small bowl, whisk together tahini with a splash of water, lemon juice, salt, and pepper to create a creamy dressing.
To assemble, place the kale at the base of a bowl. Top with a portion of quinoa, roasted chickpeas, roasted sweet potato cubes, and pan-fried tofu.
Drizzle the tahini dressing over the bowl and serve immediately. Enjoy your nutrient-packed Buddha Bowl!