Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring tender roasted sweet potato chunks, fluffy quinoa, crispy roasted chickpeas, and lean grilled chicken on a bed of fresh spinach, all brightened up with a splash of tangy lemon. This wholesome bowl offers a delightful balance of textures and flavors that will satisfy and energize you.

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NUTRITION

539kcal
Protein
40.3g
Fat
11.6g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

3 ounces grilled Chicken Breast (~85g)

1/2 cup roasted Chickpeas (~82g)

1 cup raw Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lemon Juice (~15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized cubes, toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Drain and rinse the chickpeas, pat dry, then toss them with a little olive oil, salt, paprika, and garlic powder. Spread on another baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Grill the chicken breast until fully cooked, then slice into strips.

  • 7

    In a bowl, layer the spinach, quinoa, roasted sweet potato, crispy chickpeas, and grilled chicken.

  • 8

    Drizzle with lemon juice and season with additional salt and pepper if desired. Toss gently and serve warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring tender roasted sweet potato chunks, fluffy quinoa, crispy roasted chickpeas, and lean grilled chicken on a bed of fresh spinach, all brightened up with a splash of tangy lemon. This wholesome bowl offers a delightful balance of textures and flavors that will satisfy and energize you.

NUTRITION

539kcal
Protein
40.3g
Fat
11.6g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

3 ounces grilled Chicken Breast (~85g)

1/2 cup roasted Chickpeas (~82g)

1 cup raw Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lemon Juice (~15g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized cubes, toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Drain and rinse the chickpeas, pat dry, then toss them with a little olive oil, salt, paprika, and garlic powder. Spread on another baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Grill the chicken breast until fully cooked, then slice into strips.

  • 7

    In a bowl, layer the spinach, quinoa, roasted sweet potato, crispy chickpeas, and grilled chicken.

  • 8

    Drizzle with lemon juice and season with additional salt and pepper if desired. Toss gently and serve warm.