Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

Savor a comforting bowl featuring crispy roasted chickpeas and tender sweet potato cubes atop a warm bed of fluffy quinoa and fresh spinach, all drizzled with a silky, tangy tahini dressing. This bowl delivers a delightful mix of textures and flavors, combining nutty, savory, and zesty notes in every bite.

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NUTRITION

583kcal
Protein
31.4g
Fat
15.7g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (~164g)

1/2 cup cooked Quinoa (~92g)

120g Firm Tofu, cubed

1/2 medium Sweet Potato, roasted (~75g)

1 cup Baby Spinach

1/2 tablespoon Tahini

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PREPARATION

  • 1

    Preheat the oven to 425°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas lightly with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) and a tiny drizzle of olive oil if desired. Roast on a baking sheet for 20-25 minutes until crispy, shaking halfway through.

  • 2

    Meanwhile, peel and cube a medium sweet potato into bite-sized pieces. Toss with a light spray of olive oil, salt, and pepper, and roast on a separate baking sheet in the oven for about 25 minutes until fork-tender and edges slightly crisp.

  • 3

    While the chickpeas and sweet potato roast, cook quinoa according to package instructions. Once done, fluff and set aside.

  • 4

    Press the firm tofu for a few minutes to remove excess water, then cube it. Sauté or lightly pan-roast the tofu with a sprinkle of salt and pepper until the edges are golden, about 5-7 minutes.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then adding a generous handful of fresh baby spinach. Top with the roasted chickpeas, sweet potato cubes, and sautéed tofu.

  • 6

    Drizzle the bowl with a creamy tahini dressing. For a quick version, mix the tahini with a splash of water, a squeeze of lemon juice, and a minced garlic clove to create a smooth, pourable sauce. Adjust seasoning to taste.

  • 7

    Serve warm and enjoy this balanced bowl loaded with textures and bright flavors!

Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Grain Bowl with Creamy Tahini

Savor a comforting bowl featuring crispy roasted chickpeas and tender sweet potato cubes atop a warm bed of fluffy quinoa and fresh spinach, all drizzled with a silky, tangy tahini dressing. This bowl delivers a delightful mix of textures and flavors, combining nutty, savory, and zesty notes in every bite.

NUTRITION

583kcal
Protein
31.4g
Fat
15.7g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (~164g)

1/2 cup cooked Quinoa (~92g)

120g Firm Tofu, cubed

1/2 medium Sweet Potato, roasted (~75g)

1 cup Baby Spinach

1/2 tablespoon Tahini

PREPARATION

  • 1

    Preheat the oven to 425°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas lightly with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) and a tiny drizzle of olive oil if desired. Roast on a baking sheet for 20-25 minutes until crispy, shaking halfway through.

  • 2

    Meanwhile, peel and cube a medium sweet potato into bite-sized pieces. Toss with a light spray of olive oil, salt, and pepper, and roast on a separate baking sheet in the oven for about 25 minutes until fork-tender and edges slightly crisp.

  • 3

    While the chickpeas and sweet potato roast, cook quinoa according to package instructions. Once done, fluff and set aside.

  • 4

    Press the firm tofu for a few minutes to remove excess water, then cube it. Sauté or lightly pan-roast the tofu with a sprinkle of salt and pepper until the edges are golden, about 5-7 minutes.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then adding a generous handful of fresh baby spinach. Top with the roasted chickpeas, sweet potato cubes, and sautéed tofu.

  • 6

    Drizzle the bowl with a creamy tahini dressing. For a quick version, mix the tahini with a splash of water, a squeeze of lemon juice, and a minced garlic clove to create a smooth, pourable sauce. Adjust seasoning to taste.

  • 7

    Serve warm and enjoy this balanced bowl loaded with textures and bright flavors!