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 vibrant, nourishing bowl that balances the natural sweetness of roasted sweet potato and the hearty texture of quinoa with crispy, spiced chickpeas, fresh spinach, and a protein boost from grilled chicken breast. Each bite delivers a warm, comforting flavor paired with a satisfying crunch and a light, herby finish—perfect for any meal of the day.

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NUTRITION

538kcal
Protein
40.6g
Fat
11.8g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if preferred) and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the quinoa according to package directions. Once cooked, set aside.

  • 4

    For the crispy chickpeas, drain and rinse canned chickpeas. Pat them dry and toss with a little olive oil, smoked paprika, salt, and pepper. Spread them on a separate baking sheet and bake for 15-20 minutes until crunchy.

  • 5

    If not pre-cooked, grill a 3-ounce chicken breast seasoned with salt and pepper until it reaches an internal temperature of 165°F. Let it rest and slice into strips.

  • 6

    Assemble the bowl: layer the cooked quinoa, roasted sweet potato, crispy chickpeas, fresh spinach, and grilled chicken. Drizzle with a bit more olive oil if desired and season with additional salt and pepper.

  • 7

    Serve warm and enjoy a balanced, nutrient-packed meal.

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 vibrant, nourishing bowl that balances the natural sweetness of roasted sweet potato and the hearty texture of quinoa with crispy, spiced chickpeas, fresh spinach, and a protein boost from grilled chicken breast. Each bite delivers a warm, comforting flavor paired with a satisfying crunch and a light, herby finish—perfect for any meal of the day.

NUTRITION

538kcal
Protein
40.6g
Fat
11.8g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if preferred) and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, smoked paprika, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the quinoa according to package directions. Once cooked, set aside.

  • 4

    For the crispy chickpeas, drain and rinse canned chickpeas. Pat them dry and toss with a little olive oil, smoked paprika, salt, and pepper. Spread them on a separate baking sheet and bake for 15-20 minutes until crunchy.

  • 5

    If not pre-cooked, grill a 3-ounce chicken breast seasoned with salt and pepper until it reaches an internal temperature of 165°F. Let it rest and slice into strips.

  • 6

    Assemble the bowl: layer the cooked quinoa, roasted sweet potato, crispy chickpeas, fresh spinach, and grilled chicken. Drizzle with a bit more olive oil if desired and season with additional salt and pepper.

  • 7

    Serve warm and enjoy a balanced, nutrient-packed meal.