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 vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy roasted chickpeas, all topped with a dollop of creamy nonfat Greek yogurt and a drizzle of olive oil. This dish combines hearty textures and a balance of savory and subtle sweet flavors for a satisfying meal any time of day.

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NUTRITION

567kcal
Protein
34.4g
Fat
10.2g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

3/4 cup roasted Chickpeas (approx. 130g)

2/3 cup nonfat Greek Yogurt (150g)

1 tsp Olive Oil (5g)

Spices (Paprika, Cumin, Salt, Pepper - 1 tsp total)

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them with olive oil and a pinch of the spice mix.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions or simmer it in water until fluffy.

  • 5

    For the chickpeas, drain and rinse canned chickpeas. Pat them dry, then toss with a bit of olive oil, paprika, cumin, salt, and pepper. Spread them out on a separate baking sheet.

  • 6

    Roast the chickpeas in the oven for 20 minutes, stirring halfway through to ensure even crispiness.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and crispy chickpeas. Top with nonfat Greek yogurt and sprinkle the remaining spices if desired.

  • 8

    Serve warm and enjoy your balanced, protein-rich meal.

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 vibrant bowl featuring tender roasted sweet potato cubes, fluffy quinoa, and crispy roasted chickpeas, all topped with a dollop of creamy nonfat Greek yogurt and a drizzle of olive oil. This dish combines hearty textures and a balance of savory and subtle sweet flavors for a satisfying meal any time of day.

NUTRITION

567kcal
Protein
34.4g
Fat
10.2g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

3/4 cup roasted Chickpeas (approx. 130g)

2/3 cup nonfat Greek Yogurt (150g)

1 tsp Olive Oil (5g)

Spices (Paprika, Cumin, Salt, Pepper - 1 tsp total)

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them with olive oil and a pinch of the spice mix.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions or simmer it in water until fluffy.

  • 5

    For the chickpeas, drain and rinse canned chickpeas. Pat them dry, then toss with a bit of olive oil, paprika, cumin, salt, and pepper. Spread them out on a separate baking sheet.

  • 6

    Roast the chickpeas in the oven for 20 minutes, stirring halfway through to ensure even crispiness.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and crispy chickpeas. Top with nonfat Greek yogurt and sprinkle the remaining spices if desired.

  • 8

    Serve warm and enjoy your balanced, protein-rich meal.