YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing
A vibrant, nourishing bowl featuring crispy roasted chickpeas, tender roasted sweet potato cubes, golden pan-seared tofu, and bright steamed edamame atop a bed of fresh spinach. Finished with a creamy, zesty tahini dressing, this Buddha bowl delivers satisfying textures and layered flavors, perfect for a balanced meal any time of day.
INGREDIENTS
1/2 cup roasted chickpeas
1 medium sweet potato, cubed
150g firm tofu, cubed
1/2 cup shelled edamame
2 cups fresh spinach
1 tbsp tahini
1 tbsp lemon juice
1 garlic clove, minced
1 tsp olive oil
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Toss the cubed sweet potato with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
Meanwhile, drain and rinse chickpeas. Toss them with a little olive oil, salt, and pepper and roast on a separate baking sheet for 20 minutes until crispy.
Press the tofu to remove excess moisture, then cut into cubes. In a non-stick pan over medium-high heat, sear the tofu cubes with a dash of oil until all sides are golden and crisp, about 5-7 minutes.
Lightly steam or microwave the shelled edamame until heated through.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until a smooth, creamy dressing forms. Adjust seasonings as needed.
Assemble the bowl by layering fresh spinach at the base. Top with roasted sweet potato, crispy chickpeas, seared tofu, and edamame.
Drizzle the creamy tahini dressing over the bowl and serve immediately.