YOUR SOLIN GENERATED RECIPE
Crispy Smoky Spiced Chickpea and Roasted Sweet Potato Bowl with Creamy Tahini
Enjoy a vibrant bowl filled with crispy roasted chickpeas and tender sweet potato, layered atop a bed of fresh spinach and crowned with a creamy tahini drizzle accented by a refreshing lemon touch. This hearty meal brings together smokiness and warmth with a touch of tang from Greek yogurt, making every bite satisfying and nourishing.
INGREDIENTS
0.75 cup roasted chickpeas (approx 123g)
1 medium roasted sweet potato (approx 114g)
150g nonfat Greek yogurt
1 tablespoon tahini (15g)
1 cup baby spinach (30g)
1 teaspoon olive oil
Spices: smoked paprika, garlic powder, cumin, salt, pepper, and a squeeze of lemon
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, then toss with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread the seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.
Meanwhile, peel (if desired) and cube the sweet potato. Toss with a little olive oil, salt, and pepper. Arrange on a separate baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Prepare the creamy tahini dressing by mixing tahini with a squeeze of lemon juice and a small spoon of Greek yogurt to lighten the texture. Adjust seasoning if needed.
Assemble your bowl by layering fresh baby spinach, roasted sweet potato, and crispy chickpeas. Drizzle the tahini dressing generously over the top and finish with a dollop of remaining Greek yogurt if desired.
Serve warm and enjoy this satisfying, nutrient-packed bowl.