Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

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

Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

Enjoy a wholesome bowl featuring tender roasted sweet potato, hearty chickpeas, and succulent grilled chicken, nestling atop a bed of fresh baby spinach and creamy avocado. Drizzled with a bright tahini dressing, this Buddha bowl offers a delightful balance of textures and flavors that invigorate your day.

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NUTRITION

590kcal
Protein
45.7g
Fat
21.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Chickpeas

2 cups Baby Spinach

1/4 Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side, then slice it thinly.

  • 5

    Rinse and drain the chickpeas. Optionally, you can roast them lightly in the oven with spices for extra crunch.

  • 6

    In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create a smooth creamy dressing.

  • 7

    Assemble the bowl by layering the baby spinach, roasted sweet potatoes, chickpeas, sliced chicken breast, and diced avocado.

  • 8

    Drizzle the creamy tahini dressing over the bowl, and serve immediately.

Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

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

Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chickpea Buddha Bowl with Creamy Tahini Dressing

Enjoy a wholesome bowl featuring tender roasted sweet potato, hearty chickpeas, and succulent grilled chicken, nestling atop a bed of fresh baby spinach and creamy avocado. Drizzled with a bright tahini dressing, this Buddha bowl offers a delightful balance of textures and flavors that invigorate your day.

NUTRITION

590kcal
Protein
45.7g
Fat
21.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Chickpeas

2 cups Baby Spinach

1/4 Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side, then slice it thinly.

  • 5

    Rinse and drain the chickpeas. Optionally, you can roast them lightly in the oven with spices for extra crunch.

  • 6

    In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create a smooth creamy dressing.

  • 7

    Assemble the bowl by layering the baby spinach, roasted sweet potatoes, chickpeas, sliced chicken breast, and diced avocado.

  • 8

    Drizzle the creamy tahini dressing over the bowl, and serve immediately.