Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

Savor a colorful bowl featuring tender roasted sweet potato cubes, protein-packed quinoa, and crispy roasted chickpeas, all complemented by fresh spinach and red bell pepper. Topped with perfectly grilled chicken breast, this bowl offers a satisfying mix of textures and flavors that hit your protein and calorie goals.

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NUTRITION

545kcal
Protein
40.3g
Fat
11.3g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup canned Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 cup Baby Spinach (30g)

1/2 cup sliced Red Bell Pepper (46g)

1 tsp Olive Oil

Salt, Pepper, Paprika, and Cumin to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them lightly with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry, then toss with the remaining olive oil, a pinch of salt, paprika, and cumin. Spread them on another baking sheet and roast for 15-20 minutes until crispy, shaking halfway through.

  • 5

    Cook quinoa according to package instructions if not already prepared. Typically, simmer 1 part quinoa to 2 parts water for about 15 minutes until fluffy.

  • 6

    Season the chicken breast with salt, pepper, and a dash of paprika. Grill over medium heat for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 7

    In a bowl, layer the baby spinach and red bell pepper slices. Add the roasted sweet potato and crispy chickpeas, then top with quinoa and grilled chicken.

  • 8

    Toss gently to combine flavors, and serve warm.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas and Grilled Chicken

Savor a colorful bowl featuring tender roasted sweet potato cubes, protein-packed quinoa, and crispy roasted chickpeas, all complemented by fresh spinach and red bell pepper. Topped with perfectly grilled chicken breast, this bowl offers a satisfying mix of textures and flavors that hit your protein and calorie goals.

NUTRITION

545kcal
Protein
40.3g
Fat
11.3g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup canned Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 cup Baby Spinach (30g)

1/2 cup sliced Red Bell Pepper (46g)

1 tsp Olive Oil

Salt, Pepper, Paprika, and Cumin to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them lightly with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry, then toss with the remaining olive oil, a pinch of salt, paprika, and cumin. Spread them on another baking sheet and roast for 15-20 minutes until crispy, shaking halfway through.

  • 5

    Cook quinoa according to package instructions if not already prepared. Typically, simmer 1 part quinoa to 2 parts water for about 15 minutes until fluffy.

  • 6

    Season the chicken breast with salt, pepper, and a dash of paprika. Grill over medium heat for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 7

    In a bowl, layer the baby spinach and red bell pepper slices. Add the roasted sweet potato and crispy chickpeas, then top with quinoa and grilled chicken.

  • 8

    Toss gently to combine flavors, and serve warm.