Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a hearty bowl featuring golden, crispy roasted chickpeas paired with tender sweet potato cubes, fluffy quinoa, and nutrient-packed kale, all topped with a velvety tahini-yogurt dressing that ties the flavors together in every bite.

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NUTRITION

631kcal
Protein
30.3g
Fat
19g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

1 medium sweet potato

0.5 cup cooked quinoa

1 cup chopped kale

1 tbsp tahini

0.33 cup nonfat plain Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

1 tsp smoked paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas if canned. Pat them dry using a paper towel. In a bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 3

    Peel and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper.

  • 4

    Spread chickpeas and sweet potato cubes evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes or until the sweet potato is tender and the chickpeas are crispy, stirring halfway through.

  • 5

    While roasting, assemble the creamy dressing by whisking together tahini, nonfat Greek yogurt, lemon juice, a pinch of salt, and a little water if needed to achieve a smooth consistency.

  • 6

    Prepare the bowl by placing cooked quinoa as the base. Top with chopped kale, then add the roasted chickpeas and sweet potato.

  • 7

    Drizzle the creamy tahini dressing over the bowl and toss gently to combine all flavors. Serve warm.

Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a hearty bowl featuring golden, crispy roasted chickpeas paired with tender sweet potato cubes, fluffy quinoa, and nutrient-packed kale, all topped with a velvety tahini-yogurt dressing that ties the flavors together in every bite.

NUTRITION

631kcal
Protein
30.3g
Fat
19g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

1 medium sweet potato

0.5 cup cooked quinoa

1 cup chopped kale

1 tbsp tahini

0.33 cup nonfat plain Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

1 tsp smoked paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas if canned. Pat them dry using a paper towel. In a bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 3

    Peel and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper.

  • 4

    Spread chickpeas and sweet potato cubes evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes or until the sweet potato is tender and the chickpeas are crispy, stirring halfway through.

  • 5

    While roasting, assemble the creamy dressing by whisking together tahini, nonfat Greek yogurt, lemon juice, a pinch of salt, and a little water if needed to achieve a smooth consistency.

  • 6

    Prepare the bowl by placing cooked quinoa as the base. Top with chopped kale, then add the roasted chickpeas and sweet potato.

  • 7

    Drizzle the creamy tahini dressing over the bowl and toss gently to combine all flavors. Serve warm.