Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

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

Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

Sheet-pan roasted sweet potatoes and chickpeas served over a bed of massaged kale, finished with a creamy lemon-tahini drizzle.

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NUTRITION

369kcal
Protein
14.8g
Fat
11.1g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

175g Canned Chickpeas (drained and rinsed)

80g Sweet Potato (diced)

1 cup chopped Kale

10g Tahini

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas thoroughly dry with a clean kitchen towel to ensure they become extra crunchy during roasting.

  • 3

    Place the chickpeas and diced sweet potatoes on the baking sheet and toss with olive oil, cumin, and smoked paprika.

  • 4

    Spread the vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and chickpeas are crisp.

  • 5

    While the vegetables roast, place the chopped kale in a large bowl with half of the lemon juice and massage with your hands for 2 minutes until softened.

  • 6

    In a small bowl, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.

  • 7

    Assemble the bowl by placing the roasted chickpeas and sweet potatoes over the massaged kale and finishing with the savory tahini drizzle.

Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

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

Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Sweet Potato Bowl with Tahini Drizzle

Sheet-pan roasted sweet potatoes and chickpeas served over a bed of massaged kale, finished with a creamy lemon-tahini drizzle.

NUTRITION

369kcal
Protein
14.8g
Fat
11.1g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

175g Canned Chickpeas (drained and rinsed)

80g Sweet Potato (diced)

1 cup chopped Kale

10g Tahini

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas thoroughly dry with a clean kitchen towel to ensure they become extra crunchy during roasting.

  • 3

    Place the chickpeas and diced sweet potatoes on the baking sheet and toss with olive oil, cumin, and smoked paprika.

  • 4

    Spread the vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and chickpeas are crisp.

  • 5

    While the vegetables roast, place the chopped kale in a large bowl with half of the lemon juice and massage with your hands for 2 minutes until softened.

  • 6

    In a small bowl, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.

  • 7

    Assemble the bowl by placing the roasted chickpeas and sweet potatoes over the massaged kale and finishing with the savory tahini drizzle.