YOUR SOLIN GENERATED RECIPE
Spicy Roasted Chickpea and Sweet Potato Power Bowl with Creamy Tahini Dressing
A vibrant and nourishing power bowl featuring spicy roasted chickpeas and tender sweet potato cubes over a bed of fresh spinach and red bell pepper. Topped with a dollop of tangy Greek yogurt and drizzled with a creamy, zesty tahini dressing, this bowl delivers a satisfying mix of textures and flavors that balance heat, earthiness, and brightness.
INGREDIENTS
1 cup canned Chickpeas (164g)
1 medium Sweet Potato (114g)
2 cups packed Fresh Spinach (60g)
1 medium Red Bell Pepper (119g)
1/2 cup Nonfat Greek Yogurt (120g)
1 tablespoon Tahini (15g)
1 tablespoon Lemon Juice (15g)
Assorted Spices (Cumin, Smoked Paprika, Chili Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss chickpeas with a sprinkle of cumin, smoked paprika, chili powder, salt, and pepper. Spread them evenly on a lightly lined baking sheet.
Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes with a little seasoning (optional: a light spray of cooking oil and more spices).
On a separate part of the baking sheet, arrange the sweet potato cubes ensuring they are in a single layer.
Roast the chickpeas and sweet potato in the oven for about 25-30 minutes, stirring once halfway through, until the chickpeas are crispy and the sweet potatoes are tender.
While the chickpeas and sweet potatoes are roasting, prepare the creamy tahini dressing by whisking together the tahini, lemon juice, and a pinch of salt. Adjust the seasoning as desired.
In a bowl, assemble the power bowl by layering fresh spinach and sliced red bell pepper. Once roasted ingredients are ready, add the chickpeas and sweet potato on top.
Top the bowl with a dollop of nonfat Greek yogurt and drizzle the tahini dressing over the entire bowl.
Mix gently to combine flavors and serve immediately.