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 hearty bowl combining the natural sweetness of roasted sweet potatoes, nutty quinoa, and crispy, oven-roasted chickpeas, elevated with fresh spinach and tender grilled chicken. This balanced bowl delivers vibrant colors, satisfying textures, and a delightful medley of flavors in every spoonful.

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NUTRITION

555kcal
Protein
38.9g
Fat
11.1g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Chickpeas (82g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 cup Fresh Spinach (30g)

3 oz Grilled Chicken Breast (85g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, toss with a dash of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

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

  • 3

    While the sweet potatoes roast, rinse and drain the chickpeas. Toss them with a little olive oil, salt, paprika, and garlic powder, then spread on a separate baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.

  • 4

    Prepare the quinoa according to package directions if not already cooked. Fluff with a fork once done.

  • 5

    Season the chicken breast with salt, pepper, and any desired herbs. Grill over medium heat for about 6-7 minutes per side or until fully cooked. Slice into strips.

  • 6

    Assemble the bowl by layering quinoa as the base, then add the roasted sweet potatoes, crispy chickpeas, and fresh spinach.

  • 7

    Top with sliced grilled chicken breast and drizzle with a tiny bit of extra virgin olive oil if desired. Serve warm and enjoy.

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 hearty bowl combining the natural sweetness of roasted sweet potatoes, nutty quinoa, and crispy, oven-roasted chickpeas, elevated with fresh spinach and tender grilled chicken. This balanced bowl delivers vibrant colors, satisfying textures, and a delightful medley of flavors in every spoonful.

NUTRITION

555kcal
Protein
38.9g
Fat
11.1g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Chickpeas (82g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 cup Fresh Spinach (30g)

3 oz Grilled Chicken Breast (85g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, toss with a dash of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

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

  • 3

    While the sweet potatoes roast, rinse and drain the chickpeas. Toss them with a little olive oil, salt, paprika, and garlic powder, then spread on a separate baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.

  • 4

    Prepare the quinoa according to package directions if not already cooked. Fluff with a fork once done.

  • 5

    Season the chicken breast with salt, pepper, and any desired herbs. Grill over medium heat for about 6-7 minutes per side or until fully cooked. Slice into strips.

  • 6

    Assemble the bowl by layering quinoa as the base, then add the roasted sweet potatoes, crispy chickpeas, and fresh spinach.

  • 7

    Top with sliced grilled chicken breast and drizzle with a tiny bit of extra virgin olive oil if desired. Serve warm and enjoy.