Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

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

Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

Enjoy a vibrant plate of herb-roasted sweet potatoes paired with crispy chickpeas and garlicky sautéed kale, elevated with extra firm tofu to boost protein. This dish combines comforting roasted flavors with fresh, bright greens making it an ideal, balanced meal that satisfies both taste and your fitness goals.

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NUTRITION

581kcal
Protein
32.6g
Fat
22.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Chickpeas (123g)

2 cups Kale (67g total)

200g Extra Firm Tofu

0.67 tbsp Olive Oil

1 clove Garlic

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel (if preferred) and cube the sweet potato into bite-sized pieces. Rinse and drain chickpeas.

  • 3

    In a bowl, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the sweet potato and chickpeas on a baking tray lined with parchment paper and roast for about 25-30 minutes, or until tender and crispy, stirring halfway.

  • 5

    While roasting, drain the extra firm tofu and cut it into cubes. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat. Add the tofu cubes and sauté until all sides are golden and crispy, about 8-10 minutes. Remove tofu and set aside.

  • 7

    In the same skillet, add a small splash of olive oil if needed, then add minced garlic and the kale. Sauté for 3-4 minutes until the kale is wilted yet bright green. Season with salt and pepper.

  • 8

    Combine the roasted sweet potatoes and chickpeas with the sautéed kale and crispy tofu on a serving dish. Garnish with additional fresh herbs if desired and serve warm.

Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

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

Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potatoes and Crispy Chickpeas with Garlicky Greens

Enjoy a vibrant plate of herb-roasted sweet potatoes paired with crispy chickpeas and garlicky sautéed kale, elevated with extra firm tofu to boost protein. This dish combines comforting roasted flavors with fresh, bright greens making it an ideal, balanced meal that satisfies both taste and your fitness goals.

NUTRITION

581kcal
Protein
32.6g
Fat
22.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Chickpeas (123g)

2 cups Kale (67g total)

200g Extra Firm Tofu

0.67 tbsp Olive Oil

1 clove Garlic

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel (if preferred) and cube the sweet potato into bite-sized pieces. Rinse and drain chickpeas.

  • 3

    In a bowl, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the sweet potato and chickpeas on a baking tray lined with parchment paper and roast for about 25-30 minutes, or until tender and crispy, stirring halfway.

  • 5

    While roasting, drain the extra firm tofu and cut it into cubes. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat. Add the tofu cubes and sauté until all sides are golden and crispy, about 8-10 minutes. Remove tofu and set aside.

  • 7

    In the same skillet, add a small splash of olive oil if needed, then add minced garlic and the kale. Sauté for 3-4 minutes until the kale is wilted yet bright green. Season with salt and pepper.

  • 8

    Combine the roasted sweet potatoes and chickpeas with the sautéed kale and crispy tofu on a serving dish. Garnish with additional fresh herbs if desired and serve warm.