YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Bowl with Lemon-Herb Dressing
A vibrant bowl combining warm roasted sweet potatoes, crispy chickpeas, and fluffy quinoa, all tossed in a zesty lemon-herb Greek yogurt dressing and crowned with a perfectly poached egg. This satisfying meal balances textures and flavors, offering a delightful mix of hearty, crunchy, and creamy notes.
INGREDIENTS
3/4 cup cooked Chickpeas
100 g Sweet Potato
1/2 cup cooked Quinoa
1/2 cup Nonfat Greek Yogurt
1 large Egg (poached)
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Dill)
Salt and Pepper to taste
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes, until tender and lightly caramelized.
Meanwhile, drain and rinse the cooked chickpeas. Toss them in a little olive oil, salt, and pepper, and add any additional spices if desired. Place them on another baking sheet and roast for 20 minutes to achieve a crispy texture.
While the chickpeas and sweet potato are roasting, cook the quinoa according to package directions if not pre-cooked. Fluff and set aside.
Prepare the lemon-herb dressing by mixing the nonfat Greek yogurt with lemon juice, chopped fresh parsley and dill, and a pinch of salt and pepper. Adjust seasoning to taste.
Poach the egg by bringing a small pot of water to a gentle simmer, adding a splash of vinegar, and gently sliding in the egg. Poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon.
Assemble your bowl by layering the quinoa at the base, then adding the roasted sweet potato and crispy chickpeas.
Drizzle the lemon-herb dressing over the bowl and top with the poached egg. Serve immediately and enjoy the mix of flavors and textures.