Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Chicken

Enjoy a satisfying bowl featuring tender roasted sweet potato, nutty quinoa, crispy roasted chickpeas, and lean chicken breast. This bowl balances hearty flavors and textures, with a hint of olive oil and a sprinkle of your favorite spices, providing a delicious meal that supports your nutritional goals.

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NUTRITION

517kcal
Protein
39.3g
Fat
11.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1/2 cup roasted Chickpeas (~82g)

3 ounces roasted Chicken Breast (~85g)

1 teaspoon Olive Oil (~5g)

Spices: smoked paprika, cumin, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and cube the sweet potato into uniform pieces. Toss with a teaspoon of olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and cumin. Roast or pan-cook the chicken until fully cooked, about 15-20 minutes, then slice into bite-sized pieces.

  • 5

    Drain and rinse chickpeas if using canned. Toss them with a little olive oil, smoked paprika, salt, and pepper, and spread on another baking sheet. Roast for 20-25 minutes until crispy.

  • 6

    Cook quinoa according to package instructions. Fluff with a fork once done.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, sliced chicken, and crispy chickpeas.

  • 8

    Finish with a light drizzle of olive oil and adjust seasonings as needed. Serve warm and enjoy!

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Chicken

Enjoy a satisfying bowl featuring tender roasted sweet potato, nutty quinoa, crispy roasted chickpeas, and lean chicken breast. This bowl balances hearty flavors and textures, with a hint of olive oil and a sprinkle of your favorite spices, providing a delicious meal that supports your nutritional goals.

NUTRITION

517kcal
Protein
39.3g
Fat
11.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~93g)

1/2 cup roasted Chickpeas (~82g)

3 ounces roasted Chicken Breast (~85g)

1 teaspoon Olive Oil (~5g)

Spices: smoked paprika, cumin, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and cube the sweet potato into uniform pieces. Toss with a teaspoon of olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and cumin. Roast or pan-cook the chicken until fully cooked, about 15-20 minutes, then slice into bite-sized pieces.

  • 5

    Drain and rinse chickpeas if using canned. Toss them with a little olive oil, smoked paprika, salt, and pepper, and spread on another baking sheet. Roast for 20-25 minutes until crispy.

  • 6

    Cook quinoa according to package instructions. Fluff with a fork once done.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted sweet potato, sliced chicken, and crispy chickpeas.

  • 8

    Finish with a light drizzle of olive oil and adjust seasonings as needed. Serve warm and enjoy!