YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing
Enjoy a hearty bowl combining crispy roasted chickpeas, tender roasted sweet potato, vibrant edamame, and cubes of firm tofu tossed in a light, aromatic tahini dressing. The medley of textures and warm spices creates a delightful balance of savory and slightly nutty flavors that make this bowl both satisfying and nourishing.
INGREDIENTS
0.75 cup cooked chickpeas
1 medium sweet potato
0.5 cup shelled edamame
100 grams firm tofu
1 tbsp tahini
1 tsp olive oil
0.5 tsp smoked paprika
0.5 tsp ground cumin
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss the cooked chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
Peel and cube the sweet potato into bite-size pieces, season lightly with salt and a drizzle of olive oil, and add them to the baking sheet.
Roast the chickpeas and sweet potato in the preheated oven for 25-30 minutes, stirring once halfway, until the chickpeas are crispy and the sweet potatoes are tender.
While roasting, press the firm tofu to remove excess moisture, then cut into cubes. Lightly season with salt and pan-sear in a non-stick pan over medium heat for 3-4 minutes until lightly golden.
In a small bowl, mix the tahini with a splash of water and a pinch of salt to create a creamy, pourable dressing.
Assemble the bowl by layering the roasted chickpeas, sweet potato cubes, edamame, and seared tofu. Drizzle the creamy tahini dressing over the top.
Serve immediately and enjoy your nutrient-packed bowl!