YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato and Chickpea Bowl with Creamy Tahini Dressing
Enjoy a vibrant and hearty bowl featuring crispy roasted sweet potato, seasoned chickpeas, and succulent grilled chicken breast, all drizzled with a luscious, tangy tahini dressing. This bowl offers delightful textures and a balancing medley of flavors with a crunch from hemp seeds and a zesty finish from lemon and garlic.
INGREDIENTS
1 medium Sweet Potato
1/2 cup Chickpeas (roasted)
100g Grilled Chicken Breast
1 tbsp Hemp Seeds
1/2 tbsp Tahini
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1 tsp Smoked Paprika
1 tsp Cumin
PREPARATION
Preheat your oven to 425°F.
Dice the sweet potato into 1-inch cubes and toss with olive oil, smoked paprika, cumin, salt, and pepper. Arrange on a baking sheet in a single layer.
Roast the sweet potatoes in the oven for 25-30 minutes until tender and crisp on the edges, turning halfway through.
Drain and rinse the chickpeas, then pat dry. Toss them with a pinch of salt, a drizzle of olive oil, and a touch of smoked paprika. Optionally, for extra crispiness, you can roast them in the oven with the sweet potatoes for the last 15 minutes.
While the vegetables roast, blend the tahini dressing by combining tahini, lemon juice, minced garlic, a splash of water and a pinch of salt. Adjust the consistency by adding more water if necessary until smooth.
Grill or pan-sear the chicken breast seasoned simply with salt and pepper until cooked through, about 5-7 minutes per side. Slice into strips.
Assemble the bowl by placing the roasted sweet potato, chickpeas, and grilled chicken. Drizzle generously with the creamy tahini dressing and sprinkle hemp seeds on top.
Serve warm and enjoy your vibrantly flavored, balanced bowl.