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

Enjoy a nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, and crispy chickpeas tossed with a zesty nonfat Greek yogurt dressing. This dish delights with a blend of savory and refreshing flavors, perfect for a balanced meal any time of day.

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NUTRITION

524kcal
Protein
32g
Fat
5.9g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

3/4 cup Chickpeas (130g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Baby Spinach (30g)

1 Tbsp Lemon Juice

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, cumin, and smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 25-30 minutes, until tender and slightly crisp on the edges.

  • 4

    Meanwhile, rinse and drain the chickpeas. Toss them with a small drizzle of lemon juice, a pinch of salt, and additional cumin and smoked paprika. Place the chickpeas on another baking sheet and roast in the oven for 20-25 minutes until crisp.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the baby spinach as the base. Add the cooked quinoa and roasted sweet potatoes.

  • 7

    Top the bowl with the crispy chickpeas and drizzle the nonfat Greek yogurt over the top, adding a splash of lemon juice if desired.

  • 8

    Gently toss to combine all the flavors and serve 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

Enjoy a nourishing bowl featuring tender roasted sweet potatoes, fluffy quinoa, and crispy chickpeas tossed with a zesty nonfat Greek yogurt dressing. This dish delights with a blend of savory and refreshing flavors, perfect for a balanced meal any time of day.

NUTRITION

524kcal
Protein
32g
Fat
5.9g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

3/4 cup Chickpeas (130g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Baby Spinach (30g)

1 Tbsp Lemon Juice

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, cumin, and smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 25-30 minutes, until tender and slightly crisp on the edges.

  • 4

    Meanwhile, rinse and drain the chickpeas. Toss them with a small drizzle of lemon juice, a pinch of salt, and additional cumin and smoked paprika. Place the chickpeas on another baking sheet and roast in the oven for 20-25 minutes until crisp.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, layer the baby spinach as the base. Add the cooked quinoa and roasted sweet potatoes.

  • 7

    Top the bowl with the crispy chickpeas and drizzle the nonfat Greek yogurt over the top, adding a splash of lemon juice if desired.

  • 8

    Gently toss to combine all the flavors and serve warm.