YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Chickpea Power Bowl
Oven-roasted sweet potatoes and chickpeas seasoned with smoky paprika, served over a bed of fresh greens with a velvety lemon-yogurt drizzle.
INGREDIENTS
0.5 medium sweet potato
1 cup chickpeas
0.5 tsp olive oil
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
2 cup baby spinach
0.5 cup non-fat Greek yogurt
1 tbsp lemon juice
0.75 tbsp hemp hearts
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Peel the sweet potato and cut it into 1/2-inch cubes.
Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel.
In a large bowl, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes until the potatoes are tender.
While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl to create the dressing.
Place the baby spinach in a large meal prep container or serving bowl.
Top the spinach with the roasted sweet potato and chickpea mixture.
Sprinkle the hemp hearts over the top and finish with a generous drizzle of the lemon-yogurt dressing.