Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a vibrant, hearty bowl that combines crispy roasted chickpeas and tender sweet potato cubes with golden-seared tofu, all drizzled with a zesty creamy tahini dressing. This dish is perfectly balanced to satisfy your taste buds and nourish your body.

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NUTRITION

694kcal
Protein
31.7g
Fat
31.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 medium Sweet Potato (114g)

150 grams Extra-Firm Tofu

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

1 tsp Spices (Cumin, Paprika, Garlic Powder)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into cubes and pat the chickpeas dry if using canned. Toss the chickpeas and sweet potato with a drizzle of olive oil, the mixed spices, salt, and pepper.

  • 2

    Spread the chickpeas and sweet potato cubes on a baking sheet. Roast in the oven for about 25-30 minutes or until the sweet potato is tender and the chickpeas become crispy, stirring halfway through for even roasting.

  • 3

    While the vegetables roast, press the tofu to remove excess moisture and cut it into bite-sized cubes. Heat a non-stick pan over medium-high heat and sear the tofu cubes until they are golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    For the tahini dressing, whisk together tahini, lemon juice, and a splash of water to achieve a smooth, drizzle-able consistency. Adjust seasoning with salt and pepper if needed.

  • 5

    Assemble the bowl by layering the roasted chickpeas and sweet potato with the seared tofu. Drizzle the creamy tahini dressing over the top and serve immediately.

Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Sweet Potato Bowl with Creamy Tahini Dressing

Enjoy a vibrant, hearty bowl that combines crispy roasted chickpeas and tender sweet potato cubes with golden-seared tofu, all drizzled with a zesty creamy tahini dressing. This dish is perfectly balanced to satisfy your taste buds and nourish your body.

NUTRITION

694kcal
Protein
31.7g
Fat
31.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 medium Sweet Potato (114g)

150 grams Extra-Firm Tofu

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

1 tsp Spices (Cumin, Paprika, Garlic Powder)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into cubes and pat the chickpeas dry if using canned. Toss the chickpeas and sweet potato with a drizzle of olive oil, the mixed spices, salt, and pepper.

  • 2

    Spread the chickpeas and sweet potato cubes on a baking sheet. Roast in the oven for about 25-30 minutes or until the sweet potato is tender and the chickpeas become crispy, stirring halfway through for even roasting.

  • 3

    While the vegetables roast, press the tofu to remove excess moisture and cut it into bite-sized cubes. Heat a non-stick pan over medium-high heat and sear the tofu cubes until they are golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    For the tahini dressing, whisk together tahini, lemon juice, and a splash of water to achieve a smooth, drizzle-able consistency. Adjust seasoning with salt and pepper if needed.

  • 5

    Assemble the bowl by layering the roasted chickpeas and sweet potato with the seared tofu. Drizzle the creamy tahini dressing over the top and serve immediately.