Crispy Roasted Chickpea and Sweet Potato Bowl

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl

A vibrant bowl featuring crispy roasted chickpeas, tender sweet potato cubes, and golden roasted tofu served atop a bed of fresh spinach, all lightly drizzled with a zesty lemon-tahini dressing. This dish offers a satisfying crunch and a delightful balance of savory and tangy flavors.

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NUTRITION

629kcal
Protein
34.8g
Fat
21.9g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1 medium Sweet Potato (cubed)

200 grams Firm Tofu (cubed)

1 cup Spinach (fresh)

0.5 tablespoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Spices (smoked paprika, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a towel.

  • 3

    Cube the sweet potato into bite-sized pieces, and press the firm tofu to remove excess moisture before cutting into cubes.

  • 4

    In a large bowl, toss the chickpeas, sweet potato, and tofu with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 5

    Spread the chickpeas, sweet potato, and tofu on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy, the sweet potato is tender, and the tofu is golden.

  • 6

    While the ingredients roast, prepare the dressing by whisking together tahini, lemon juice, a small splash of water to thin if needed, and a pinch of salt and pepper.

  • 7

    Assemble the bowl by placing fresh spinach at the base, then topping it with the roasted chickpeas, sweet potato, and tofu.

  • 8

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.

Crispy Roasted Chickpea and Sweet Potato Bowl

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl

A vibrant bowl featuring crispy roasted chickpeas, tender sweet potato cubes, and golden roasted tofu served atop a bed of fresh spinach, all lightly drizzled with a zesty lemon-tahini dressing. This dish offers a satisfying crunch and a delightful balance of savory and tangy flavors.

NUTRITION

629kcal
Protein
34.8g
Fat
21.9g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1 medium Sweet Potato (cubed)

200 grams Firm Tofu (cubed)

1 cup Spinach (fresh)

0.5 tablespoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Spices (smoked paprika, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a towel.

  • 3

    Cube the sweet potato into bite-sized pieces, and press the firm tofu to remove excess moisture before cutting into cubes.

  • 4

    In a large bowl, toss the chickpeas, sweet potato, and tofu with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 5

    Spread the chickpeas, sweet potato, and tofu on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy, the sweet potato is tender, and the tofu is golden.

  • 6

    While the ingredients roast, prepare the dressing by whisking together tahini, lemon juice, a small splash of water to thin if needed, and a pinch of salt and pepper.

  • 7

    Assemble the bowl by placing fresh spinach at the base, then topping it with the roasted chickpeas, sweet potato, and tofu.

  • 8

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.