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

A vibrant and hearty bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy roasted chickpeas layered over a bed of fresh baby kale. Finished with a tangy nonfat Greek yogurt drizzle infused with lemon and spices, this dish delivers a satisfying balance of textures and flavors.

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NUTRITION

557kcal
Protein
33.6g
Fat
9.9g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup cooked Quinoa

1/2 cup cooked Chickpeas

3/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 cup Baby Kale

1 tbsp Lemon Juice & Seasonings

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces.

  • 3

    Toss the sweet potato cubes with olive oil, a pinch of smoked paprika, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain the chickpeas. Toss them with a dash of cumin, smoked paprika, salt, and a tiny drizzle of olive oil. Spread on a separate baking sheet and roast for about 20 minutes until crispy.

  • 6

    If not already cooked, prepare the quinoa according to package instructions until fluffy.

  • 7

    In a bowl, layer the baby kale as the base. Add the roasted sweet potato, quinoa, and crispy chickpeas on top.

  • 8

    Drizzle the nonfat Greek yogurt mixed with lemon juice (and a pinch of garlic powder if desired) over the bowl.

  • 9

    Gently toss to combine flavors 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

A vibrant and hearty bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy roasted chickpeas layered over a bed of fresh baby kale. Finished with a tangy nonfat Greek yogurt drizzle infused with lemon and spices, this dish delivers a satisfying balance of textures and flavors.

NUTRITION

557kcal
Protein
33.6g
Fat
9.9g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup cooked Quinoa

1/2 cup cooked Chickpeas

3/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 cup Baby Kale

1 tbsp Lemon Juice & Seasonings

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces.

  • 3

    Toss the sweet potato cubes with olive oil, a pinch of smoked paprika, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain the chickpeas. Toss them with a dash of cumin, smoked paprika, salt, and a tiny drizzle of olive oil. Spread on a separate baking sheet and roast for about 20 minutes until crispy.

  • 6

    If not already cooked, prepare the quinoa according to package instructions until fluffy.

  • 7

    In a bowl, layer the baby kale as the base. Add the roasted sweet potato, quinoa, and crispy chickpeas on top.

  • 8

    Drizzle the nonfat Greek yogurt mixed with lemon juice (and a pinch of garlic powder if desired) over the bowl.

  • 9

    Gently toss to combine flavors and serve warm.