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, nutrient-packed bowl featuring tender roasted sweet potato, fluffy quinoa, and crispy roasted chickpeas, complemented by a cool, creamy swirl of plain nonfat Greek yogurt and a sprinkle of tangy crumbled feta. This dish harmonizes sweet, savory, and creamy notes, offering a balanced meal that nourishes while delighting the palate.

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NUTRITION

585kcal
Protein
32g
Fat
11.8g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup Cooked Quinoa (~93g)

1 cup Crispy Chickpeas (~164g)

1/4 cup Plain Nonfat Greek Yogurt (~61g)

1/4 cup Crumbled Feta Cheese (~28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into cubes, toss with a pinch of salt and a drizzle of olive oil, then spread evenly on a baking sheet. Roast for about 25-30 minutes until tender.

  • 2

    Rinse and drain canned or pre-soaked chickpeas. Pat them dry, toss with a little olive oil, salt, pepper and your favorite spices (such as paprika and cumin) and spread on a separate baking sheet. Roast in the oven for 20-25 minutes, stirring halfway to ensure crispiness.

  • 3

    Cook quinoa according to package directions. Typically, combine 1/2 cup quinoa with water, bring to a boil, then simmer covered until water is absorbed (approximately 15 minutes). Fluff with a fork.

  • 4

    Once the sweet potato and chickpeas are roasted and the quinoa is cooked, assemble your bowl by layering the quinoa as the base, followed by the roasted sweet potato and crispy chickpeas.

  • 5

    Top the bowl with a drizzle of plain nonfat Greek yogurt and scatter the crumbled feta cheese over the top.

  • 6

    Serve immediately and enjoy this balanced, flavorful 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, nutrient-packed bowl featuring tender roasted sweet potato, fluffy quinoa, and crispy roasted chickpeas, complemented by a cool, creamy swirl of plain nonfat Greek yogurt and a sprinkle of tangy crumbled feta. This dish harmonizes sweet, savory, and creamy notes, offering a balanced meal that nourishes while delighting the palate.

NUTRITION

585kcal
Protein
32g
Fat
11.8g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup Cooked Quinoa (~93g)

1 cup Crispy Chickpeas (~164g)

1/4 cup Plain Nonfat Greek Yogurt (~61g)

1/4 cup Crumbled Feta Cheese (~28g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into cubes, toss with a pinch of salt and a drizzle of olive oil, then spread evenly on a baking sheet. Roast for about 25-30 minutes until tender.

  • 2

    Rinse and drain canned or pre-soaked chickpeas. Pat them dry, toss with a little olive oil, salt, pepper and your favorite spices (such as paprika and cumin) and spread on a separate baking sheet. Roast in the oven for 20-25 minutes, stirring halfway to ensure crispiness.

  • 3

    Cook quinoa according to package directions. Typically, combine 1/2 cup quinoa with water, bring to a boil, then simmer covered until water is absorbed (approximately 15 minutes). Fluff with a fork.

  • 4

    Once the sweet potato and chickpeas are roasted and the quinoa is cooked, assemble your bowl by layering the quinoa as the base, followed by the roasted sweet potato and crispy chickpeas.

  • 5

    Top the bowl with a drizzle of plain nonfat Greek yogurt and scatter the crumbled feta cheese over the top.

  • 6

    Serve immediately and enjoy this balanced, flavorful meal.