Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Savor a delightful bowl combining tender roasted sweet potato, fluffy quinoa, and crispy chickpeas, all tossed with fresh spinach and finished with a tangy nonfat Greek yogurt dressing drizzled with extra virgin olive oil and a squeeze of lemon. This bowl offers a balance of textures and a refreshing flavor, making it a nourishing option any time of day.

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NUTRITION

528kcal
Protein
29.9g
Fat
10.5g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Cooked Quinoa (92g)

3/4 cup Roasted Chickpeas (130g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel (optional) and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the quinoa as per package instructions until fluffy.

  • 5

    Rinse and drain chickpeas, then toss them with a small amount of olive oil, salt, pepper, and a pinch of smoked paprika. Spread on a separate baking sheet and roast for 20-25 minutes until crispy.

  • 6

    In a bowl, combine the cooked quinoa, roasted sweet potato, roasted chickpeas, and fresh spinach.

  • 7

    Top with a dollop of nonfat Greek yogurt and drizzle with lemon juice.

  • 8

    Gently toss the bowl to mix all flavors together before serving.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

Savor a delightful bowl combining tender roasted sweet potato, fluffy quinoa, and crispy chickpeas, all tossed with fresh spinach and finished with a tangy nonfat Greek yogurt dressing drizzled with extra virgin olive oil and a squeeze of lemon. This bowl offers a balance of textures and a refreshing flavor, making it a nourishing option any time of day.

NUTRITION

528kcal
Protein
29.9g
Fat
10.5g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Cooked Quinoa (92g)

3/4 cup Roasted Chickpeas (130g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel (optional) and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the quinoa as per package instructions until fluffy.

  • 5

    Rinse and drain chickpeas, then toss them with a small amount of olive oil, salt, pepper, and a pinch of smoked paprika. Spread on a separate baking sheet and roast for 20-25 minutes until crispy.

  • 6

    In a bowl, combine the cooked quinoa, roasted sweet potato, roasted chickpeas, and fresh spinach.

  • 7

    Top with a dollop of nonfat Greek yogurt and drizzle with lemon juice.

  • 8

    Gently toss the bowl to mix all flavors together before serving.