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 tender roasted sweet potato cubes, nutty quinoa, crispy spiced chickpeas, fresh spinach, and perfectly grilled chicken breast, all drizzled with a light tahini dressing. This modular dish is a delightful balance of textures and flavors, making it ideal for any meal of the day while meeting your nutritional goals.

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NUTRITION

572kcal
Protein
42.7g
Fat
14.8g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

1 cup Fresh Spinach

1 tbsp Tahini

3 ounces Grilled Chicken Breast

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PREPARATION

  • 1

    Preheat the oven to 425°F. Cube the sweet potato into bite-sized pieces, drizzle with a little olive oil, salt, and pepper, and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    Rinse and drain chickpeas. Toss them with smoked paprika, garlic powder, salt, pepper, and a splash of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.

  • 3

    While the sweet potato and chickpeas are roasting, cook the quinoa according to package instructions until fluffy.

  • 4

    Grill the chicken breast seasoned with salt, pepper, and your favorite herbs or spices on a medium-high grill or skillet until cooked through, about 6-7 minutes per side. Once rested, slice the chicken into strips.

  • 5

    Assemble the bowl by layering the quinoa as the base, then adding the roasted sweet potato, crispy chickpeas, and fresh spinach.

  • 6

    Drizzle with tahini, and top with the grilled chicken slices. Serve warm and enjoy your balanced meal.

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 tender roasted sweet potato cubes, nutty quinoa, crispy spiced chickpeas, fresh spinach, and perfectly grilled chicken breast, all drizzled with a light tahini dressing. This modular dish is a delightful balance of textures and flavors, making it ideal for any meal of the day while meeting your nutritional goals.

NUTRITION

572kcal
Protein
42.7g
Fat
14.8g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Cooked Quinoa

1/2 cup Crispy Chickpeas

1 cup Fresh Spinach

1 tbsp Tahini

3 ounces Grilled Chicken Breast

PREPARATION

  • 1

    Preheat the oven to 425°F. Cube the sweet potato into bite-sized pieces, drizzle with a little olive oil, salt, and pepper, and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    Rinse and drain chickpeas. Toss them with smoked paprika, garlic powder, salt, pepper, and a splash of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.

  • 3

    While the sweet potato and chickpeas are roasting, cook the quinoa according to package instructions until fluffy.

  • 4

    Grill the chicken breast seasoned with salt, pepper, and your favorite herbs or spices on a medium-high grill or skillet until cooked through, about 6-7 minutes per side. Once rested, slice the chicken into strips.

  • 5

    Assemble the bowl by layering the quinoa as the base, then adding the roasted sweet potato, crispy chickpeas, and fresh spinach.

  • 6

    Drizzle with tahini, and top with the grilled chicken slices. Serve warm and enjoy your balanced meal.