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 the warm, comforting blend of roasted sweet potato, nutty quinoa, and perfectly crispy chickpeas, all tossed with fresh spinach and crowned with a dollop of creamy nonfat Greek yogurt. This bowl delights with its mix of textures and subtly spiced flavors, making each bite both nourishing and satisfying.

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NUTRITION

543kcal
Protein
31.1g
Fat
9.9g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.5 cup cooked Quinoa

0.75 cup drained Chickpeas

1 cup raw Spinach

0.5 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Spices (smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the sweet potato into 1-inch cubes. In a bowl, toss the cubes with olive oil and a pinch of salt, pepper, and smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat dry and toss with a little smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until they turn crispy.

  • 5

    If not already cooked, prepare quinoa according to package instructions. Use about 0.5 cup cooked quinoa per serving.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and roasted chickpeas over a bed of fresh spinach.

  • 7

    Top with a dollop of nonfat Greek yogurt and finish with an extra sprinkle of your favorite spices if desired.

  • 8

    Enjoy your nourishing and flavorful bowl warm!

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 the warm, comforting blend of roasted sweet potato, nutty quinoa, and perfectly crispy chickpeas, all tossed with fresh spinach and crowned with a dollop of creamy nonfat Greek yogurt. This bowl delights with its mix of textures and subtly spiced flavors, making each bite both nourishing and satisfying.

NUTRITION

543kcal
Protein
31.1g
Fat
9.9g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.5 cup cooked Quinoa

0.75 cup drained Chickpeas

1 cup raw Spinach

0.5 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Spices (smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the sweet potato into 1-inch cubes. In a bowl, toss the cubes with olive oil and a pinch of salt, pepper, and smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat dry and toss with a little smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until they turn crispy.

  • 5

    If not already cooked, prepare quinoa according to package instructions. Use about 0.5 cup cooked quinoa per serving.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and roasted chickpeas over a bed of fresh spinach.

  • 7

    Top with a dollop of nonfat Greek yogurt and finish with an extra sprinkle of your favorite spices if desired.

  • 8

    Enjoy your nourishing and flavorful bowl warm!