YOUR SOLIN GENERATED RECIPE
Crispy Cinnamon-Spiced Sweet Potato & Chickpea Bowl with Creamy Maple-Tahini Drizzle
Enjoy a hearty, flavorful bowl where tender roasted sweet potato and crispy chickpeas meet protein-rich, golden tofu cubes on a bed of fresh baby spinach. Finished with a luscious, tangy maple-tahini drizzle and a whisper of cinnamon, this dish provides a warming, aromatic experience perfect for a balanced meal.
INGREDIENTS
1 medium Sweet Potato (114g)
0.75 cup roasted Chickpeas (122g)
150g Extra-Firm Tofu
2 cups Baby Spinach (60g)
1 tbsp Tahini
1 tsp Maple Syrup
1 tsp Cinnamon
1 tsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Dice the sweet potato into 1-inch cubes. Toss with a little olive oil, cinnamon, salt, and pepper. Spread evenly on a baking sheet.
Drain and rinse chickpeas, then pat dry. Toss them with a pinch of cinnamon, salt, and pepper. Spread on a separate baking sheet or alongside the sweet potato if space allows.
Press the extra-firm tofu to remove excess moisture. Cut into 1-inch cubes and season lightly with salt and pepper. Optionally, add a pinch of cinnamon for extra warmth.
Place the sweet potato and chickpeas in the oven. Roast for about 25-30 minutes until tender and crispy, stirring halfway through. In the last 15 minutes, add the tofu cubes to roast until golden.
While roasting, prepare the maple-tahini drizzle in a small bowl by mixing tahini, maple syrup, lemon juice, and a splash of water to achieve a smooth, pourable consistency. Adjust seasoning with salt and pepper.
Assemble the bowl by placing the baby spinach as the base, then topping with the roasted sweet potato, chickpeas, and tofu.
Drizzle with the maple-tahini sauce and serve warm.