Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Savor a hearty bowl featuring roasted chickpeas, tender sweet potato cubes, and protein-packed extra firm tofu, all enhanced with smoky spices. Fresh baby spinach and a silky tahini dressing bring vibrant color and a delightful tang that makes every bite a balanced mix of warmth and freshness.

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NUTRITION

585kcal
Protein
32.8g
Fat
18.3g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 medium sweet potato

5 oz extra firm tofu

1 tbsp tahini

1 cup baby spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into evenly sized cubes. Rinse and drain the chickpeas, then pat them dry.

  • 3

    In a large bowl, toss the sweet potato and chickpeas with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper.

  • 4

    Press the extra firm tofu into cubes and gently mix with the sweet potato and chickpeas.

  • 5

    Spread the mixture in a single layer on a baking sheet and roast in the preheated oven for about 25 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are slightly crispy.

  • 6

    While the mixture is roasting, prepare the creamy tahini dressing by whisking tahini with a squeeze of lemon juice, a splash of water to thin, and a pinch of salt.

  • 7

    To serve, place a bed of fresh baby spinach in a bowl, top with the roasted chickpea, sweet potato, and tofu mixture, and drizzle the creamy tahini dressing over the top.

Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Savor a hearty bowl featuring roasted chickpeas, tender sweet potato cubes, and protein-packed extra firm tofu, all enhanced with smoky spices. Fresh baby spinach and a silky tahini dressing bring vibrant color and a delightful tang that makes every bite a balanced mix of warmth and freshness.

NUTRITION

585kcal
Protein
32.8g
Fat
18.3g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 medium sweet potato

5 oz extra firm tofu

1 tbsp tahini

1 cup baby spinach

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into evenly sized cubes. Rinse and drain the chickpeas, then pat them dry.

  • 3

    In a large bowl, toss the sweet potato and chickpeas with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper.

  • 4

    Press the extra firm tofu into cubes and gently mix with the sweet potato and chickpeas.

  • 5

    Spread the mixture in a single layer on a baking sheet and roast in the preheated oven for about 25 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are slightly crispy.

  • 6

    While the mixture is roasting, prepare the creamy tahini dressing by whisking tahini with a squeeze of lemon juice, a splash of water to thin, and a pinch of salt.

  • 7

    To serve, place a bed of fresh baby spinach in a bowl, top with the roasted chickpea, sweet potato, and tofu mixture, and drizzle the creamy tahini dressing over the top.