YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Lemon-Herb Chickpeas and Roasted Sweet Potatoes with Greens
A vibrant, one-sheet-pan meal featuring crispy roasted chickpeas and tender sweet potatoes, accented with zesty lemon-herb marinated tempeh and a bed of fresh spinach. This dish brings together a medley of textures and flavors for a satisfying and nutritious meal.
INGREDIENTS
0.75 cup canned chickpeas, drained
0.5 medium sweet potato, cut into cubes
100g tempeh, cubed
1 cup raw spinach
0.5 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, toss the chickpeas and cubed sweet potatoes with olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.
Spread the mixture evenly on the sheet pan and roast for 20 minutes.
Meanwhile, cube the tempeh and toss it with lemon juice, a pinch of salt, and pepper.
After 20 minutes, remove the sheet pan from the oven and add the tempeh cubes. Return the pan to the oven and roast for an additional 15-20 minutes until the chickpeas are crispy and the tempeh is golden.
Once done, remove from the oven and layer a bed of fresh spinach on a plate.
Top the spinach with the roasted chickpea, sweet potato, and tempeh mixture. Serve warm and enjoy!