Crispy Roasted Chickpea and Sweet Potato Buddha 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 Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas and perfectly roasted sweet potato cubes atop a bed of lightly dressed kale, quinoa, and edamame. Topped with golden, crispy tofu and drizzled with a silky tahini dressing, this bowl brings a delightful mix of textures and flavors to your palate while keeping it clean, balanced, and nourishing.

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NUTRITION

540kcal
Protein
31.4g
Fat
20.2g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Roasted Sweet Potato (75g)

120g Crispy Tofu

1/3 cup Cooked Quinoa (60g)

1 cup Fresh Kale (67g)

1/2 cup Shelled Edamame (78g)

1 tbsp Creamy Tahini Dressing (15g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss chickpeas and diced sweet potato with a drizzle of olive oil, salt, pepper, and your choice of smoked paprika or cumin.

  • 2

    Spread the chickpeas and sweet potato evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy at the edges.

  • 3

    While roasting, press the tofu to remove excess moisture, then cut into 1-inch cubes. For a crispy finish, lightly coat tofu with cornstarch, salt, and pepper, and pan-fry over medium heat until golden on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked. Massage the fresh kale with a squeeze of lemon juice and a pinch of salt to soften the leaves.

  • 5

    For the creamy tahini dressing, stir together tahini with a little water, lemon juice, salt, and pepper until smooth and pourable.

  • 6

    Assemble the Buddha bowl by layering the massaged kale on the base, then adding quinoa, roasted chickpeas, sweet potato, crispy tofu, and shelled edamame.

  • 7

    Drizzle the tahini dressing over the bowl, and gently toss or enjoy each component individually for a mix of textures and flavors.

Crispy Roasted Chickpea and Sweet Potato Buddha 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 Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Buddha Bowl with Creamy Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas and perfectly roasted sweet potato cubes atop a bed of lightly dressed kale, quinoa, and edamame. Topped with golden, crispy tofu and drizzled with a silky tahini dressing, this bowl brings a delightful mix of textures and flavors to your palate while keeping it clean, balanced, and nourishing.

NUTRITION

540kcal
Protein
31.4g
Fat
20.2g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Roasted Sweet Potato (75g)

120g Crispy Tofu

1/3 cup Cooked Quinoa (60g)

1 cup Fresh Kale (67g)

1/2 cup Shelled Edamame (78g)

1 tbsp Creamy Tahini Dressing (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss chickpeas and diced sweet potato with a drizzle of olive oil, salt, pepper, and your choice of smoked paprika or cumin.

  • 2

    Spread the chickpeas and sweet potato evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy at the edges.

  • 3

    While roasting, press the tofu to remove excess moisture, then cut into 1-inch cubes. For a crispy finish, lightly coat tofu with cornstarch, salt, and pepper, and pan-fry over medium heat until golden on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked. Massage the fresh kale with a squeeze of lemon juice and a pinch of salt to soften the leaves.

  • 5

    For the creamy tahini dressing, stir together tahini with a little water, lemon juice, salt, and pepper until smooth and pourable.

  • 6

    Assemble the Buddha bowl by layering the massaged kale on the base, then adding quinoa, roasted chickpeas, sweet potato, crispy tofu, and shelled edamame.

  • 7

    Drizzle the tahini dressing over the bowl, and gently toss or enjoy each component individually for a mix of textures and flavors.