YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken
Enjoy a hearty and vibrant bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and lean grilled chicken breast, all layered atop a bed of fresh spinach. This balanced meal offers a satisfying mix of textures and a burst of flavors from a light lemon-herb dressing.
INGREDIENTS
100g roasted Sweet Potato
1/2 cup cooked Quinoa (approx. 92g)
1/2 cup Crispy Chickpeas (approx. 82g)
100g Grilled Chicken Breast
1 cup raw Spinach
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Herbs & Spices to taste
PREPARATION
Preheat the oven to 400°F. Cube the sweet potato, drizzle with a small amount of olive oil, and season with salt, pepper, smoked paprika, and garlic powder.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Rinse and drain chickpeas, pat dry, and toss with a drizzle of olive oil and your favorite spices. Spread them on a separate baking sheet and roast for 20 minutes, stirring halfway through for even crispiness.
Cook quinoa according to package instructions if not pre-cooked.
Grill the chicken breast, seasoned lightly with salt, pepper, and garlic powder, on a grill pan or outdoor grill until fully cooked (approximately 5-7 minutes per side), then slice into strips.
In a bowl, combine the cooked quinoa, roasted sweet potato, crispy chickpeas, and fresh spinach.
Drizzle with lemon juice and, if desired, a touch more olive oil. Toss gently to mix the flavors.
Top the bowl with the sliced grilled chicken and serve immediately.