YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Crispy Chickpea Salad with Lemon-Tahini Dressing
Enjoy a hearty, vibrant salad featuring tender roasted sweet potato, crispy roasted chickpeas, fresh baby spinach, and juicy grilled chicken, all tossed in a zesty lemon-tahini dressing. This dish offers a delightful mix of textures and flavors – from the crunch of chickpeas to the smoothness of the dressing – making it a nourishing and satisfying meal.
INGREDIENTS
1 medium Sweet Potato (150g)
1 cup roasted Chickpeas (164g)
2 cups Baby Spinach (60g)
3 ounces Grilled Chicken Breast (85g)
0.5 tbsp Tahini (8g)
1 tbsp Lemon Juice (15g)
2 slices Red Onion (20g)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, and pepper.
Drain and rinse chickpeas; pat dry and toss with olive oil, salt, and pepper. Spread sweet potatoes and chickpeas on separate baking sheets.
Roast sweet potatoes for 25-30 minutes until tender and lightly browned, and chickpeas for 20-25 minutes until crisp.
While roasting, season the chicken breast with salt and pepper and grill over medium heat for about 6-7 minutes per side or until fully cooked.
Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, a splash of water to reach desired consistency, salt, and pepper in a small bowl.
In a large bowl, combine baby spinach, thinly sliced red onion, roasted sweet potato, and crispy chickpeas.
Slice the grilled chicken breast and add on top of the salad.
Drizzle the lemon-tahini dressing over the salad, toss gently to combine, and serve immediately.