YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
Enjoy a warm, hearty bowl combining roasted sweet potato, protein-packed quinoa, crispy chickpeas, and fresh kale, topped with perfectly poached eggs. This bowl offers a delightful mix of textures and flavors—sweet, savory, and slightly tangy—that will satisfy your cravings while fueling your body with balanced nutrients.
INGREDIENTS
1/2 cup cooked Quinoa
1 medium Sweet Potato
1/2 cup roasted Chickpeas
1 cup raw Kale
3 large Eggs
2 teaspoons Olive Oil
1 teaspoon Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel (if desired) and dice the sweet potato into cubes. Toss with 1 teaspoon olive oil, smoked paprika, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25 minutes until tender and slightly caramelized.
Meanwhile, drain and rinse chickpeas. Toss the chickpeas with the remaining olive oil, a pinch of salt, and additional smoked paprika if you like extra flavor, then spread them on another baking sheet. Roast for 20-25 minutes until they become crispy.
Prepare the quinoa as per package instructions if not already cooked. Use 1/2 cup cooked quinoa.
Massage or toss the kale lightly with a little salt to soften the leaves.
In a small pot, gently poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.
Assemble the bowl by placing the cooked quinoa as the base, then top with roasted sweet potato, crispy chickpeas, and fresh kale.
Carefully add the poached eggs on top and season with additional salt and pepper if needed. Enjoy immediately.