Crispy Roasted Chickpea & 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 & Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea & Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted sweet potato cubes and lean grilled chicken on a bed of fresh baby spinach. Drizzled with a luxuriously creamy tahini dressing that ties the elements together, this dish delivers a satisfying crunch, a bright citrus tang, and a warming spice that makes every bite delightful.

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NUTRITION

515kcal
Protein
40g
Fat
17.8g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

3 oz grilled Chicken Breast (85g)

1 medium roasted Sweet Potato (114g)

2 cups Baby Spinach (60g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then toss them with a little olive oil, salt, and garlic powder. Spread them out on a baking sheet and roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, peel and cube the sweet potato. Toss the cubes lightly with a bit of olive oil, salt, and pepper. Roast on a separate baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast with your preferred spices (a pinch of salt, pepper, and garlic powder works well) and grill on medium-high heat for about 5-6 minutes per side or until fully cooked. Once done, slice into strips.

  • 4

    In a small bowl, prepare the creamy tahini dressing by whisking together tahini, lemon juice, a small splash of water to reach desired consistency, and a pinch of garlic powder. Adjust seasoning to taste.

  • 5

    Assemble your bowl by layering the baby spinach at the bottom. Top with roasted chickpeas, roasted sweet potato cubes, and grilled chicken slices.

  • 6

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

Crispy Roasted Chickpea & 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 & Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea & Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted sweet potato cubes and lean grilled chicken on a bed of fresh baby spinach. Drizzled with a luxuriously creamy tahini dressing that ties the elements together, this dish delivers a satisfying crunch, a bright citrus tang, and a warming spice that makes every bite delightful.

NUTRITION

515kcal
Protein
40g
Fat
17.8g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

3 oz grilled Chicken Breast (85g)

1 medium roasted Sweet Potato (114g)

2 cups Baby Spinach (60g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then toss them with a little olive oil, salt, and garlic powder. Spread them out on a baking sheet and roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, peel and cube the sweet potato. Toss the cubes lightly with a bit of olive oil, salt, and pepper. Roast on a separate baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast with your preferred spices (a pinch of salt, pepper, and garlic powder works well) and grill on medium-high heat for about 5-6 minutes per side or until fully cooked. Once done, slice into strips.

  • 4

    In a small bowl, prepare the creamy tahini dressing by whisking together tahini, lemon juice, a small splash of water to reach desired consistency, and a pinch of garlic powder. Adjust seasoning to taste.

  • 5

    Assemble your bowl by layering the baby spinach at the bottom. Top with roasted chickpeas, roasted sweet potato cubes, and grilled chicken slices.

  • 6

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