Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Chicken

Enjoy a vibrant bowl featuring tender roasted chicken, sweet potato cubes, nutty quinoa, and crispy roasted chickpeas atop a bed of fresh spinach. This satisfying dish bursts with texture and flavor, complemented by a zesty lemon-olive oil drizzle that ties everything together in a wholesome, nutrient-packed meal.

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NUTRITION

523kcal
Protein
40.2g
Fat
11.4g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces and toss with a little olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, season the chicken breast with your favorite spices and roast or grill until fully cooked (internal temperature of 165°F). Once cooked, slice into bite-sized strips.

  • 4

    Rinse and drain chickpeas, pat dry, then toss with a small drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

    Assemble the bowl by layering a bed of fresh spinach, then add roasted sweet potatoes, quinoa, crispy chickpeas, and sliced chicken.

  • 7

    Drizzle with lemon juice and a teaspoon of olive oil. Toss gently to combine all flavors.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Chicken

Enjoy a vibrant bowl featuring tender roasted chicken, sweet potato cubes, nutty quinoa, and crispy roasted chickpeas atop a bed of fresh spinach. This satisfying dish bursts with texture and flavor, complemented by a zesty lemon-olive oil drizzle that ties everything together in a wholesome, nutrient-packed meal.

NUTRITION

523kcal
Protein
40.2g
Fat
11.4g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces and toss with a little olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, season the chicken breast with your favorite spices and roast or grill until fully cooked (internal temperature of 165°F). Once cooked, slice into bite-sized strips.

  • 4

    Rinse and drain chickpeas, pat dry, then toss with a small drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 5

    Prepare quinoa according to package instructions if not already cooked.

  • 6

    Assemble the bowl by layering a bed of fresh spinach, then add roasted sweet potatoes, quinoa, crispy chickpeas, and sliced chicken.

  • 7

    Drizzle with lemon juice and a teaspoon of olive oil. Toss gently to combine all flavors.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.