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

Savor a vibrant bowl featuring roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, fresh spinach, and tender grilled chicken breast, all tossed in a light olive oil drizzle with a hint of smoky spices. This hearty yet clean meal delivers robust flavors and textures that satisfy both taste and nutritional goals.

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NUTRITION

551kcal
Protein
39.9g
Fat
11.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (93g)

1/2 cup canned Chickpeas (82g)

1 cup fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

3 oz Grilled Chicken Breast (85g)

Spices: salt, pepper, paprika, garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces, then toss with a drizzle of olive oil, salt, pepper, paprika, and garlic powder.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, cook quinoa according to package instructions until fluffy. Set aside once done.

  • 4

    Rinse and drain the canned chickpeas. Pat them dry, then toss with a small pinch of salt, pepper, and paprika. For extra crispiness, you can roast them in the oven for the last 10 minutes of the sweet potato’s cooking time.

  • 5

    Prepare the grilled chicken breast by seasoning with salt, pepper, and garlic powder. Grill on medium heat until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 6

    To assemble the bowl, layer the cooked quinoa at the base, add roasted sweet potato cubes, roasted chickpeas, a handful of fresh spinach, and top with sliced grilled chicken breast.

  • 7

    Drizzle a little extra virgin olive oil on top 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

Savor a vibrant bowl featuring roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, fresh spinach, and tender grilled chicken breast, all tossed in a light olive oil drizzle with a hint of smoky spices. This hearty yet clean meal delivers robust flavors and textures that satisfy both taste and nutritional goals.

NUTRITION

551kcal
Protein
39.9g
Fat
11.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup cooked Quinoa (93g)

1/2 cup canned Chickpeas (82g)

1 cup fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

3 oz Grilled Chicken Breast (85g)

Spices: salt, pepper, paprika, garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces, then toss with a drizzle of olive oil, salt, pepper, paprika, and garlic powder.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, cook quinoa according to package instructions until fluffy. Set aside once done.

  • 4

    Rinse and drain the canned chickpeas. Pat them dry, then toss with a small pinch of salt, pepper, and paprika. For extra crispiness, you can roast them in the oven for the last 10 minutes of the sweet potato’s cooking time.

  • 5

    Prepare the grilled chicken breast by seasoning with salt, pepper, and garlic powder. Grill on medium heat until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 6

    To assemble the bowl, layer the cooked quinoa at the base, add roasted sweet potato cubes, roasted chickpeas, a handful of fresh spinach, and top with sliced grilled chicken breast.

  • 7

    Drizzle a little extra virgin olive oil on top if desired, and serve warm.