Roasted Pumpkin and Quinoa Harvest Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Quinoa Harvest Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Quinoa Harvest Bowl

Enjoy a vibrant bowl featuring tender roasted pumpkin cubes, nutty quinoa, hearty chickpeas, crisp kale, and succulent grilled chicken, all lightly dressed with a squeeze of lemon and a pinch of salt and pepper. This harvest bowl is not only a feast for the eyes with its array of autumn colors but also perfectly balanced to keep you energized and satisfied.

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NUTRITION

559kcal
Protein
37.3g
Fat
8.9g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted pumpkin cubes (150g)

1 cup cooked quinoa (185g)

3/4 cup cooked chickpeas (130g)

1 cup raw kale (67g)

2 ounces grilled chicken breast (56g)

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the pumpkin cubes lightly with a pinch of salt and a drizzle of water (or a tiny bit of olive oil if desired) and roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, prepare the quinoa according to package instructions. Fluff with a fork once cooked.

  • 3

    Warm the cooked chickpeas in a small pan over low heat, seasoning lightly with salt and pepper.

  • 4

    Grill the chicken breast until fully cooked, about 4-5 minutes per side, then let it rest and slice it into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted pumpkin, warmed chickpeas, and raw kale.

  • 6

    Top with the sliced grilled chicken and drizzle with fresh lemon juice. Season with additional salt and pepper as needed.

  • 7

    Mix gently to combine all flavors and serve immediately.

Roasted Pumpkin and Quinoa Harvest Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Quinoa Harvest Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Quinoa Harvest Bowl

Enjoy a vibrant bowl featuring tender roasted pumpkin cubes, nutty quinoa, hearty chickpeas, crisp kale, and succulent grilled chicken, all lightly dressed with a squeeze of lemon and a pinch of salt and pepper. This harvest bowl is not only a feast for the eyes with its array of autumn colors but also perfectly balanced to keep you energized and satisfied.

NUTRITION

559kcal
Protein
37.3g
Fat
8.9g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted pumpkin cubes (150g)

1 cup cooked quinoa (185g)

3/4 cup cooked chickpeas (130g)

1 cup raw kale (67g)

2 ounces grilled chicken breast (56g)

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the pumpkin cubes lightly with a pinch of salt and a drizzle of water (or a tiny bit of olive oil if desired) and roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, prepare the quinoa according to package instructions. Fluff with a fork once cooked.

  • 3

    Warm the cooked chickpeas in a small pan over low heat, seasoning lightly with salt and pepper.

  • 4

    Grill the chicken breast until fully cooked, about 4-5 minutes per side, then let it rest and slice it into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted pumpkin, warmed chickpeas, and raw kale.

  • 6

    Top with the sliced grilled chicken and drizzle with fresh lemon juice. Season with additional salt and pepper as needed.

  • 7

    Mix gently to combine all flavors and serve immediately.