YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Chickpea Buddha Bowl
Oven-roasted sweet potatoes, chickpeas, and firm tofu seasoned with smoked paprika, served over massaged kale with a velvety lemon-tahini dressing.
INGREDIENTS
8 oz extra firm tofu
0.25 cup canned chickpeas
0.25 cup sweet potato
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 cup kale
0.5 tbsp hemp seeds
1 tbsp nutritional yeast
0.25 tbsp tahini
1 tbsp lemon juice
1 tbsp water
PREPARATION
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat the extra firm tofu dry and cut into 1/2-inch cubes; peel and dice the sweet potato into small pieces.
3. In a large bowl, toss the tofu, chickpeas, and sweet potato with the olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
4. Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the potatoes are tender.
5. While roasting, place the chopped kale in a bowl with the lemon juice and a pinch of salt, then massage with your hands for 2 minutes until the leaves soften.
6. In a small jar, whisk together the tahini with the water until smooth and pourable.
7. Assemble the bowl by layering the massaged kale, roasted tofu-veggie mix, hemp seeds, and nutritional yeast, then finish with the velvety tahini drizzle.