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 vibrant bowl of roasted sweet potato, fluffy quinoa, crispy chickpeas, fresh spinach, and tender grilled chicken. This balanced dish offers a delightful combination of textures and flavors—from the natural sweetness of the potato to the savory crunch of chickpeas, rounded out by the light, refreshing spinach and protein-packed chicken.

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NUTRITION

564kcal
Protein
41.5g
Fat
12.4g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry quinoa (45g)

100g sweet potato, cubed

1/3 cup roasted chickpeas (50g)

3 oz grilled chicken breast (85g)

1 cup spinach

1 tsp olive oil

Spices (salt, black pepper, paprika, cumin) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed sweet potato with half a teaspoon of olive oil, salt, and a pinch of paprika. Spread on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    Rinse and drain the canned chickpeas. Pat them dry and toss with the remaining olive oil, cumin, salt, and black pepper. Spread on a separate baking sheet and roast in the oven for about 15-20 minutes until crispy.

  • 4

    Meanwhile, rinse the quinoa and cook according to package instructions. Once cooked, fluff with a fork.

  • 5

    Season the chicken breast with salt, black pepper, and paprika. Grill it until fully cooked (internal temperature 165°F), about 6-7 minutes per side, then slice into strips.

  • 6

    Layer the bowl with a base of quinoa, then top with roasted sweet potato, crispy chickpeas, fresh spinach, and grilled chicken slices.

  • 7

    Drizzle with any remaining seasoning or a squeeze of lemon if desired, and serve warm.

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 vibrant bowl of roasted sweet potato, fluffy quinoa, crispy chickpeas, fresh spinach, and tender grilled chicken. This balanced dish offers a delightful combination of textures and flavors—from the natural sweetness of the potato to the savory crunch of chickpeas, rounded out by the light, refreshing spinach and protein-packed chicken.

NUTRITION

564kcal
Protein
41.5g
Fat
12.4g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry quinoa (45g)

100g sweet potato, cubed

1/3 cup roasted chickpeas (50g)

3 oz grilled chicken breast (85g)

1 cup spinach

1 tsp olive oil

Spices (salt, black pepper, paprika, cumin) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed sweet potato with half a teaspoon of olive oil, salt, and a pinch of paprika. Spread on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    Rinse and drain the canned chickpeas. Pat them dry and toss with the remaining olive oil, cumin, salt, and black pepper. Spread on a separate baking sheet and roast in the oven for about 15-20 minutes until crispy.

  • 4

    Meanwhile, rinse the quinoa and cook according to package instructions. Once cooked, fluff with a fork.

  • 5

    Season the chicken breast with salt, black pepper, and paprika. Grill it until fully cooked (internal temperature 165°F), about 6-7 minutes per side, then slice into strips.

  • 6

    Layer the bowl with a base of quinoa, then top with roasted sweet potato, crispy chickpeas, fresh spinach, and grilled chicken slices.

  • 7

    Drizzle with any remaining seasoning or a squeeze of lemon if desired, and serve warm.