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 hearty and nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crunchy roasted chickpeas, and a hint of grilled chicken, all enhanced with fresh arugula and a drizzle of creamy tahini dressing. This bowl balances savory, warm, and zesty flavors, perfect for a satisfying meal.

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NUTRITION

534kcal
Protein
32.6g
Fat
17.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.33 cup cooked Quinoa (74g)

0.5 cup roasted Chickpeas (82g)

2 ounces grilled Chicken Breast (56g)

1 cup Arugula (20g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato, toss with olive oil, salt, and smoked paprika, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato for 25-30 minutes until tender and lightly caramelized.

  • 3

    Rinse and pat dry the chickpeas, toss them with a little olive oil, salt, and additional smoked paprika, and add to the baking sheet during the last 15 minutes of roasting to get them crispy.

  • 4

    While roasting, prepare the quinoa by cooking it according to package instructions. Use about 0.33 cup cooked portion.

  • 5

    Grill the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 6

    In a bowl, combine the roasted sweet potato, crispy chickpeas, quinoa, fresh arugula, and sliced chicken.

  • 7

    Drizzle tahini over the bowl and toss gently to coat all the ingredients with the flavorful dressing.

  • 8

    Serve warm and enjoy the harmonious blend of textures and tastes.

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 hearty and nourishing bowl featuring tender roasted sweet potato, fluffy quinoa, crunchy roasted chickpeas, and a hint of grilled chicken, all enhanced with fresh arugula and a drizzle of creamy tahini dressing. This bowl balances savory, warm, and zesty flavors, perfect for a satisfying meal.

NUTRITION

534kcal
Protein
32.6g
Fat
17.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.33 cup cooked Quinoa (74g)

0.5 cup roasted Chickpeas (82g)

2 ounces grilled Chicken Breast (56g)

1 cup Arugula (20g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato, toss with olive oil, salt, and smoked paprika, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato for 25-30 minutes until tender and lightly caramelized.

  • 3

    Rinse and pat dry the chickpeas, toss them with a little olive oil, salt, and additional smoked paprika, and add to the baking sheet during the last 15 minutes of roasting to get them crispy.

  • 4

    While roasting, prepare the quinoa by cooking it according to package instructions. Use about 0.33 cup cooked portion.

  • 5

    Grill the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 6

    In a bowl, combine the roasted sweet potato, crispy chickpeas, quinoa, fresh arugula, and sliced chicken.

  • 7

    Drizzle tahini over the bowl and toss gently to coat all the ingredients with the flavorful dressing.

  • 8

    Serve warm and enjoy the harmonious blend of textures and tastes.