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 hearty bowl combining tender roasted sweet potato with fluffy quinoa, crispy roasted chickpeas, vibrant edamame, and a fresh bed of spinach, all finished with a creamy dollop of nonfat Greek yogurt. This bowl offers a wonderful blend of textures and subtle flavors that are both nourishing and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
34.8g
Fat
7.2g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 medium roasted sweet potato (~57g)

1/2 cup cooked quinoa (~92g)

1/2 cup crispy roasted chickpeas (~82g)

1/2 cup shelled edamame (~75g)

1 cup baby spinach (~30g)

1/2 cup nonfat Greek yogurt (~120g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into cubes, toss lightly with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 2

    Rinse and drain a can of chickpeas (or use dry chickpeas pre-cooked), pat them dry, toss with your favorite spices (such as smoked paprika, cumin, and garlic powder), and roast on a separate baking sheet for 20-25 minutes until crispy.

  • 3

    While the vegetables roast, prepare quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Lightly steam or boil shelled edamame for 3-5 minutes until warm but still vibrant green.

  • 5

    In a bowl, layer the cooked quinoa as the base followed by roasted sweet potato, crispy chickpeas, edamame, and fresh baby spinach.

  • 6

    Top with a dollop of nonfat Greek yogurt. Give a gentle mix before serving and enjoy your nutrient-packed bowl!

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 hearty bowl combining tender roasted sweet potato with fluffy quinoa, crispy roasted chickpeas, vibrant edamame, and a fresh bed of spinach, all finished with a creamy dollop of nonfat Greek yogurt. This bowl offers a wonderful blend of textures and subtle flavors that are both nourishing and satisfying.

NUTRITION

483kcal
Protein
34.8g
Fat
7.2g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 medium roasted sweet potato (~57g)

1/2 cup cooked quinoa (~92g)

1/2 cup crispy roasted chickpeas (~82g)

1/2 cup shelled edamame (~75g)

1 cup baby spinach (~30g)

1/2 cup nonfat Greek yogurt (~120g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into cubes, toss lightly with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 2

    Rinse and drain a can of chickpeas (or use dry chickpeas pre-cooked), pat them dry, toss with your favorite spices (such as smoked paprika, cumin, and garlic powder), and roast on a separate baking sheet for 20-25 minutes until crispy.

  • 3

    While the vegetables roast, prepare quinoa according to package instructions. Once cooked, fluff with a fork.

  • 4

    Lightly steam or boil shelled edamame for 3-5 minutes until warm but still vibrant green.

  • 5

    In a bowl, layer the cooked quinoa as the base followed by roasted sweet potato, crispy chickpeas, edamame, and fresh baby spinach.

  • 6

    Top with a dollop of nonfat Greek yogurt. Give a gentle mix before serving and enjoy your nutrient-packed bowl!