Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

A vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh spinach, and lean grilled chicken breast. This dish brings together a delightful mix of textures and flavors, making it a balanced and satisfying meal that's as nourishing as it is delicious.

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NUTRITION

577kcal
Protein
42.5g
Fat
8.5g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 small sweet potato (114g)

1/2 cup crispy roasted chickpeas (82g)

3 ounces grilled chicken breast (85g)

1 cup baby spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil (optional) and your favorite spices such as paprika, garlic powder, salt, and pepper. Spread on a baking tray.

  • 2

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

  • 3

    For the crispy chickpeas, rinse and drain canned chickpeas, pat them dry, toss with a pinch of salt, pepper, and a small amount of olive oil if desired, then spread on a separate baking tray. Roast for about 20-25 minutes until crisp.

  • 4

    While the vegetables are roasting, cook quinoa according to package instructions if not already prepared.

  • 5

    Grill the chicken breast seasoned with salt, pepper, and a squeeze of lemon on a preheated grill pan for about 6-7 minutes per side or until thoroughly cooked. Once done, slice into strips.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base. Top with roasted sweet potato cubes, crispy chickpeas, fresh baby spinach, and grilled chicken slices.

  • 7

    Drizzle a light dressing or squeeze fresh lemon juice if desired, toss gently, and serve warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

A vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, fresh spinach, and lean grilled chicken breast. This dish brings together a delightful mix of textures and flavors, making it a balanced and satisfying meal that's as nourishing as it is delicious.

NUTRITION

577kcal
Protein
42.5g
Fat
8.5g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 small sweet potato (114g)

1/2 cup crispy roasted chickpeas (82g)

3 ounces grilled chicken breast (85g)

1 cup baby spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil (optional) and your favorite spices such as paprika, garlic powder, salt, and pepper. Spread on a baking tray.

  • 2

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

  • 3

    For the crispy chickpeas, rinse and drain canned chickpeas, pat them dry, toss with a pinch of salt, pepper, and a small amount of olive oil if desired, then spread on a separate baking tray. Roast for about 20-25 minutes until crisp.

  • 4

    While the vegetables are roasting, cook quinoa according to package instructions if not already prepared.

  • 5

    Grill the chicken breast seasoned with salt, pepper, and a squeeze of lemon on a preheated grill pan for about 6-7 minutes per side or until thoroughly cooked. Once done, slice into strips.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base. Top with roasted sweet potato cubes, crispy chickpeas, fresh baby spinach, and grilled chicken slices.

  • 7

    Drizzle a light dressing or squeeze fresh lemon juice if desired, toss gently, and serve warm.