YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Chickpea Bowl with Creamy Tahini Dressing
Savor a hearty bowl featuring tender roasted sweet potato cubes, crispy roasted chickpeas, and perfectly grilled chicken atop a bed of fresh greens, all dressed in a luscious creamy tahini dressing with a bright hint of lemon and garlic. This dish offers a balanced, wholesome combination of flavors and textures that celebrates clean eating while fueling your body.
INGREDIENTS
1 medium Sweet Potato (≈114g)
1/2 cup Chickpeas (≈125g, cooked)
3 ounces Chicken Breast (≈85g, grilled)
1 cup Baby Spinach (≈30g)
1 tablespoon Tahini (≈15g)
1 tablespoon Lemon Juice
1 clove Garlic
2 tablespoons Water
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil (if using), salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, drain and rinse chickpeas. Pat them dry and toss with a little salt and pepper. Optionally, add a dash of paprika for extra flavor. Roast on a separate baking sheet for 20 minutes or until lightly crisp.
For the chicken, season the 3 ounces of chicken breast with salt and pepper. Grill or sear in a non-stick pan over medium heat until fully cooked (about 6-7 minutes per side). Let sit for a couple of minutes and slice into strips.
Prepare the creamy tahini dressing by whisking together tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl until smooth. Adjust water amount to achieve desired consistency.
Assemble the bowl by placing a bed of baby spinach on a plate, then topping with roasted sweet potato, chickpeas, and sliced chicken.
Drizzle the creamy tahini dressing over the bowl and enjoy your balanced, nutrient-packed meal.