Roasted Sweet Potato and Black Bean Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

A vibrant and hearty bowl featuring tender roasted sweet potato cubes, zesty black beans, fluffy quinoa, and lean grilled chicken, all topped with creamy avocado and a splash of lime. This balanced meal combines warm, comforting textures with a refreshing finish, making it perfect for any time of the day.

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NUTRITION

550kcal
Protein
40.2g
Fat
12.6g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup Black Beans (130g)

1/2 cup cooked Quinoa (93g)

3 ounces Grilled Chicken Breast (85g)

1/4 medium Avocado (50g)

1 tablespoon Lime Juice (15g)

1 tablespoon Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces, toss with a light drizzle of olive oil (if available), salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions.

  • 5

    Heat the black beans in a small saucepan over medium heat until warmed through; season lightly with salt and pepper.

  • 6

    If not pre-cooked, grill the chicken breast seasoned with salt and pepper until fully cooked, then dice into bite-sized pieces.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato cubes, warmed black beans, and diced chicken.

  • 8

    Top the bowl with diced avocado, drizzle with lime juice, and sprinkle chopped cilantro over the top.

  • 9

    Mix gently and adjust seasonings as needed before serving.

Roasted Sweet Potato and Black Bean Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Taco Bowl

A vibrant and hearty bowl featuring tender roasted sweet potato cubes, zesty black beans, fluffy quinoa, and lean grilled chicken, all topped with creamy avocado and a splash of lime. This balanced meal combines warm, comforting textures with a refreshing finish, making it perfect for any time of the day.

NUTRITION

550kcal
Protein
40.2g
Fat
12.6g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup Black Beans (130g)

1/2 cup cooked Quinoa (93g)

3 ounces Grilled Chicken Breast (85g)

1/4 medium Avocado (50g)

1 tablespoon Lime Juice (15g)

1 tablespoon Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces, toss with a light drizzle of olive oil (if available), salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions.

  • 5

    Heat the black beans in a small saucepan over medium heat until warmed through; season lightly with salt and pepper.

  • 6

    If not pre-cooked, grill the chicken breast seasoned with salt and pepper until fully cooked, then dice into bite-sized pieces.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato cubes, warmed black beans, and diced chicken.

  • 8

    Top the bowl with diced avocado, drizzle with lime juice, and sprinkle chopped cilantro over the top.

  • 9

    Mix gently and adjust seasonings as needed before serving.