YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chickpeas with Roasted Sweet Potatoes and Broccoli
Enjoy a vibrant bowl featuring crispy roasted chickpeas tossed with zesty lemon and fresh herbs, accompanied by tender roasted sweet potatoes, nutty broccoli florets, and sautéed tofu cubes. This dish offers a delightful texture and brighten flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
1 cup Chickpeas (drained)
1 small Sweet Potato (diced)
1 cup Broccoli florets
100g Extra-Firm Tofu (cubed)
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Fresh Parsley (chopped)
1 Garlic clove (minced)
1 teaspoon Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss diced sweet potato and broccoli florets with 1 teaspoon olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, drain and pat dry the chickpeas. In a bowl, combine chickpeas with remaining olive oil, minced garlic, dried thyme, salt, and pepper. Spread them out on a separate baking sheet and roast for 20-25 minutes until crispy, shaking halfway through.
While the vegetables roast, press and cube the tofu. In a non-stick skillet over medium heat, add the tofu and sear until golden on all sides, about 5-7 minutes. Season lightly with salt and pepper.
Once roasted, transfer the chickpeas to a bowl and toss with lemon juice and chopped parsley.
Assemble your plate by layering the roasted sweet potatoes, broccoli, crispy lemon-herb chickpeas, and sautéed tofu. Adjust seasoning with extra salt and pepper if needed and serve warm.