Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

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

Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

Enjoy a vibrant, plant-powered salad featuring hearty chickpeas, creamy avocado, and tender roasted sweet potato, all tossed with cubes of tofu and a sprinkle of nutritional yeast that adds a delightful savory note. This refreshing salad is perfect for a gluten-free lunch that's both satisfying and full of whole food goodness.

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NUTRITION

452kcal
Protein
29.5g
Fat
16.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

¾ cup cooked chickpeas (≈130g)

150g firm tofu

¼ medium avocado (≈50g)

70g roasted sweet potato

2 tbsp nutritional yeast (≈16g)

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato if not already roasted.

  • 2

    Cube the sweet potato into bite-sized pieces, toss lightly with salt and pepper, and roast on a baking sheet for about 20 minutes or until tender.

  • 3

    While the sweet potato roasts, drain and rinse the cooked chickpeas and cut firm tofu into small cubes. Dice the avocado just before assembling to prevent browning.

  • 4

    In a large bowl, combine the chickpeas, tofu, and roasted sweet potato. Gently fold in the avocado.

  • 5

    Drizzle with fresh lemon juice and sprinkle nutritional yeast over the salad. Add salt and pepper to taste and toss gently to combine.

  • 6

    Serve immediately for a fresh and hearty lunch, or chill for 10–15 minutes if you prefer a cold salad.

Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

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

Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Chopped Chickpea and Avocado Salad with Roasted Sweet Potato

Enjoy a vibrant, plant-powered salad featuring hearty chickpeas, creamy avocado, and tender roasted sweet potato, all tossed with cubes of tofu and a sprinkle of nutritional yeast that adds a delightful savory note. This refreshing salad is perfect for a gluten-free lunch that's both satisfying and full of whole food goodness.

NUTRITION

452kcal
Protein
29.5g
Fat
16.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

¾ cup cooked chickpeas (≈130g)

150g firm tofu

¼ medium avocado (≈50g)

70g roasted sweet potato

2 tbsp nutritional yeast (≈16g)

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato if not already roasted.

  • 2

    Cube the sweet potato into bite-sized pieces, toss lightly with salt and pepper, and roast on a baking sheet for about 20 minutes or until tender.

  • 3

    While the sweet potato roasts, drain and rinse the cooked chickpeas and cut firm tofu into small cubes. Dice the avocado just before assembling to prevent browning.

  • 4

    In a large bowl, combine the chickpeas, tofu, and roasted sweet potato. Gently fold in the avocado.

  • 5

    Drizzle with fresh lemon juice and sprinkle nutritional yeast over the salad. Add salt and pepper to taste and toss gently to combine.

  • 6

    Serve immediately for a fresh and hearty lunch, or chill for 10–15 minutes if you prefer a cold salad.