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 wholesome bowl combining the nuttiness of quinoa, the natural sweetness of roasted sweet potato, and the crunch of crispy chickpeas, all balanced with fresh baby spinach and lean grilled chicken for an energizing meal that's as satisfying as it is nutritious.

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NUTRITION

552kcal
Protein
35.2g
Fat
7.8g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1 medium Roasted Sweet Potato (114g)

1/2 cup Crispy Chickpeas (82g)

1 cup Baby Spinach (30g)

2 ounces Grilled Chicken Breast (56g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato roasts, prepare cooked quinoa according to package instructions if not already done.

  • 3

    Rinse and drain chickpeas, pat them dry, and spread on a separate baking sheet. Season with smoked paprika, garlic powder, salt, and a dash of olive oil, then roast in the oven for about 20 minutes or until they become crispy.

  • 4

    If not pre-cooked, grill the chicken breast until cooked through and slice into bite-sized pieces.

  • 5

    In a bowl, layer the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, fresh baby spinach, and sliced grilled chicken breast. Toss gently to combine all the components.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced bowl.

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 wholesome bowl combining the nuttiness of quinoa, the natural sweetness of roasted sweet potato, and the crunch of crispy chickpeas, all balanced with fresh baby spinach and lean grilled chicken for an energizing meal that's as satisfying as it is nutritious.

NUTRITION

552kcal
Protein
35.2g
Fat
7.8g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1 medium Roasted Sweet Potato (114g)

1/2 cup Crispy Chickpeas (82g)

1 cup Baby Spinach (30g)

2 ounces Grilled Chicken Breast (56g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato roasts, prepare cooked quinoa according to package instructions if not already done.

  • 3

    Rinse and drain chickpeas, pat them dry, and spread on a separate baking sheet. Season with smoked paprika, garlic powder, salt, and a dash of olive oil, then roast in the oven for about 20 minutes or until they become crispy.

  • 4

    If not pre-cooked, grill the chicken breast until cooked through and slice into bite-sized pieces.

  • 5

    In a bowl, layer the cooked quinoa, roasted sweet potato cubes, crispy chickpeas, fresh baby spinach, and sliced grilled chicken breast. Toss gently to combine all the components.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced bowl.