YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Buddha Bowl with Roasted Sweet Potatoes and Creamy Tahini
Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender roasted sweet potato cubes, savory baked tofu, and a sprinkle of quinoa, all tossed with fresh spinach and drizzled with a light, creamy tahini dressing. This nourishing bowl is a perfect balance of textures and flavors, delivering a satisfying meal that's as delicious as it is balanced.
INGREDIENTS
0.75 cup roasted chickpeas
150g baked extra firm tofu
0.5 medium roasted sweet potato
0.5 cup cooked quinoa
2 cups fresh spinach
0.67 tbsp tahini
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, then pat them dry and toss with your preferred spices (such as paprika, garlic powder, salt, and pepper) and a small drizzle of olive oil. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until crispy.
Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with a touch of olive oil, salt, and pepper. Roast on a separate baking sheet or with the chickpeas for about 20-25 minutes until tender and lightly caramelized.
Press the tofu gently to remove excess moisture. Cut the tofu into cubes and toss with a pinch of salt and pepper. Bake the tofu in the oven (you can include it with the chickpeas if space permits) for approximately 20 minutes, flipping halfway, until edges are golden.
Meanwhile, cook quinoa according to package directions if not using pre-cooked. Fluff with a fork once done.
Assemble your bowl by layering the fresh spinach at the base. Top with roasted chickpeas, sweet potato cubes, tofu, and quinoa.
Drizzle the bowl with a light tahini dressing. To prepare, simply thin 0.67 tablespoon tahini with a splash of water, lemon juice, salt, and a pinch of garlic powder until it reaches a creamy consistency.
Gently toss everything together or serve deconstructed. Enjoy your nutrient-packed, crispy chickpea Buddha bowl!