YOUR SOLIN GENERATED RECIPE
Spicy Roasted Chickpea and Sweet Potato Power Bowl with Creamy Tahini Drizzle
Enjoy a vibrant power bowl featuring crispy roasted chickpeas and tender roasted sweet potato cubes, accented with savory marinated tofu and fresh baby spinach. Finished with a light, creamy tahini drizzle and a squeeze of lemon, this dish brings a perfect combination of spice and creaminess in every bite.
INGREDIENTS
1 cup roasted Chickpeas (164g)
1 medium roasted Sweet Potato (114g)
160g extra-firm Tofu, marinated and roasted
2 cups Baby Spinach (60g)
1/2 tablespoon Tahini (7g)
Olive Oil Spray
1 tablespoon Lemon Juice
Spices: Paprika, Cumin, Garlic Powder, Salt, Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse and drain the chickpeas. Pat them dry and toss with olive oil spray, paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.
Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and lay them out on a separate section of the baking sheet.
Cut the extra-firm tofu into cubes. Marinate lightly with a pinch of salt, pepper, and additional cumin if desired.
Place the chickpeas and sweet potatoes in the oven. Roast for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potato cubes are tender.
While roasting, optionally pan-sear the tofu cubes in a non-stick skillet with a light spray of olive oil over medium heat for about 5-7 minutes until they are golden on all sides.
In a serving bowl, layer the baby spinach as the base. Top with the roasted chickpeas, sweet potato cubes, and tofu warm pieces.
Drizzle the bowl with tahini and a squeeze of fresh lemon juice. Toss gently to combine all flavors before serving.