Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

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

Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

Enjoy a vibrant, hearty bowl featuring crispy roasted spiced potatoes and tender chickpeas paired with a refreshing cilantro chutney accentuated by a hint of lemon and garlic. The dish balances warmth from cumin and paprika with the creamy tang of Greek yogurt and the nutty crunch of hemp seeds, creating a satisfying meal perfect for any time of day.

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NUTRITION

653kcal
Protein
38.9g
Fat
14g
Carbs
100.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cooked Chickpeas (246g)

0.33 cup Low-Fat Greek Yogurt (80g)

2 tbsp Hemp Seeds (20g)

0.5 tsp Olive Oil (2.3g)

0.5 cup Fresh Cilantro (8g)

1 tbsp Lemon Juice (15g)

1 Garlic clove

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the medium potato into bite-sized cubes and rinse the chickpeas; pat both dry with a paper towel.

  • 2

    In a large bowl, toss the potato cubes and chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the potato and chickpea mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are crisp on the edges and chickpeas are golden.

  • 4

    While the potatoes and chickpeas roast, prepare the tangy cilantro chutney by blending the fresh cilantro, garlic, lemon juice, and Greek yogurt in a small food processor until smooth. Season with a pinch of salt and pepper.

  • 5

    Once roasted, transfer the potato and chickpea mixture to a bowl. Drizzle the cilantro chutney over the warm ingredients and sprinkle hemp seeds on top for added crunch and extra protein.

  • 6

    Serve immediately and enjoy this wholesome, savory bowl that balances crispy textures with a refreshing, zesty finish.

Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

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

Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spiced Potato and Chickpea Bowl with Tangy Cilantro Chutney

Enjoy a vibrant, hearty bowl featuring crispy roasted spiced potatoes and tender chickpeas paired with a refreshing cilantro chutney accentuated by a hint of lemon and garlic. The dish balances warmth from cumin and paprika with the creamy tang of Greek yogurt and the nutty crunch of hemp seeds, creating a satisfying meal perfect for any time of day.

NUTRITION

653kcal
Protein
38.9g
Fat
14g
Carbs
100.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cooked Chickpeas (246g)

0.33 cup Low-Fat Greek Yogurt (80g)

2 tbsp Hemp Seeds (20g)

0.5 tsp Olive Oil (2.3g)

0.5 cup Fresh Cilantro (8g)

1 tbsp Lemon Juice (15g)

1 Garlic clove

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the medium potato into bite-sized cubes and rinse the chickpeas; pat both dry with a paper towel.

  • 2

    In a large bowl, toss the potato cubes and chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the potato and chickpea mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are crisp on the edges and chickpeas are golden.

  • 4

    While the potatoes and chickpeas roast, prepare the tangy cilantro chutney by blending the fresh cilantro, garlic, lemon juice, and Greek yogurt in a small food processor until smooth. Season with a pinch of salt and pepper.

  • 5

    Once roasted, transfer the potato and chickpea mixture to a bowl. Drizzle the cilantro chutney over the warm ingredients and sprinkle hemp seeds on top for added crunch and extra protein.

  • 6

    Serve immediately and enjoy this wholesome, savory bowl that balances crispy textures with a refreshing, zesty finish.