Roasted Sweet Potato and Chickpea 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 Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chickpea Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl combining tender roasted sweet potato cubes, hearty roasted chickpeas, crispy tofu, fresh spinach, and a sprinkle of hemp seeds—all drizzled with a silky, lemon-infused tahini dressing. This nutrient-packed dish presents a delightful blend of textures and flavors to nourish your body.

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NUTRITION

624kcal
Protein
31.4g
Fat
25.1g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

0.9 cup Chickpeas (~150g)

125g Extra-Firm Tofu

0.5 tbsp Tahini (~7.5g)

1 cup Spinach (30g)

1 tbsp Hemp Seeds (10g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (~4.5g)

1 tsp Cumin (~2.3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet.

  • 3

    Drain and rinse the chickpeas. Mix them with a little salt, pepper, and a touch of olive oil, then add to the baking sheet with the sweet potato.

  • 4

    Roast the sweet potato and chickpeas in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, stirring halfway through.

  • 5

    While roasting, press the extra-firm tofu to remove excess moisture and cut into small cubes. Lightly sauté the tofu in a nonstick pan with a bit of olive oil until golden on all sides.

  • 6

    Prepare the creamy tahini dressing by whisking together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 7

    In a bowl, layer the roasted sweet potato, chickpeas, sautéed tofu, and fresh spinach.

  • 8

    Drizzle the tahini dressing over the bowl and finish with a sprinkle of hemp seeds. Serve warm or at room temperature.

Roasted Sweet Potato and Chickpea 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 Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chickpea Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl combining tender roasted sweet potato cubes, hearty roasted chickpeas, crispy tofu, fresh spinach, and a sprinkle of hemp seeds—all drizzled with a silky, lemon-infused tahini dressing. This nutrient-packed dish presents a delightful blend of textures and flavors to nourish your body.

NUTRITION

624kcal
Protein
31.4g
Fat
25.1g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

0.9 cup Chickpeas (~150g)

125g Extra-Firm Tofu

0.5 tbsp Tahini (~7.5g)

1 cup Spinach (30g)

1 tbsp Hemp Seeds (10g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (~4.5g)

1 tsp Cumin (~2.3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet.

  • 3

    Drain and rinse the chickpeas. Mix them with a little salt, pepper, and a touch of olive oil, then add to the baking sheet with the sweet potato.

  • 4

    Roast the sweet potato and chickpeas in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, stirring halfway through.

  • 5

    While roasting, press the extra-firm tofu to remove excess moisture and cut into small cubes. Lightly sauté the tofu in a nonstick pan with a bit of olive oil until golden on all sides.

  • 6

    Prepare the creamy tahini dressing by whisking together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 7

    In a bowl, layer the roasted sweet potato, chickpeas, sautéed tofu, and fresh spinach.

  • 8

    Drizzle the tahini dressing over the bowl and finish with a sprinkle of hemp seeds. Serve warm or at room temperature.