Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

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

Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

Savor the autumnal flavors in this vibrant bowl featuring fluffy quinoa tossed with tender roasted pumpkin, crisp maple-spiced pecans, and succulent grilled chicken breast. A perfect balance of warmth, texture, and a hint of sweetness—ideal for a nourishing and filling meal any time of day.

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NUTRITION

503kcal
Protein
38.4g
Fat
14.8g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 cup roasted pumpkin (116g)

1/8 cup maple-spiced pecans (15g)

4 ounces grilled chicken breast (113g)

1 cup baby spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced pumpkin with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, cook quinoa according to package instructions and season lightly with salt.

  • 3

    Grill the chicken breast seasoned with your favorite spices (like paprika, garlic powder, and black pepper) until fully cooked and juicy. Once cooled, slice into strips.

  • 4

    In a small pan, toast pecans over medium heat for 3-4 minutes, and drizzle with a small amount of maple syrup and a pinch of cinnamon. Stir to coat evenly and toast until fragrant.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted pumpkin, and baby spinach. Top with grilled chicken slices and finish with the toasted maple-spiced pecans.

  • 6

    Toss gently before serving to blend the flavors and enjoy your fall-inspired, protein-packed meal.

Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

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

Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Quinoa Bowl with Maple-Spiced Pecans

Savor the autumnal flavors in this vibrant bowl featuring fluffy quinoa tossed with tender roasted pumpkin, crisp maple-spiced pecans, and succulent grilled chicken breast. A perfect balance of warmth, texture, and a hint of sweetness—ideal for a nourishing and filling meal any time of day.

NUTRITION

503kcal
Protein
38.4g
Fat
14.8g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 cup roasted pumpkin (116g)

1/8 cup maple-spiced pecans (15g)

4 ounces grilled chicken breast (113g)

1 cup baby spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced pumpkin with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, cook quinoa according to package instructions and season lightly with salt.

  • 3

    Grill the chicken breast seasoned with your favorite spices (like paprika, garlic powder, and black pepper) until fully cooked and juicy. Once cooled, slice into strips.

  • 4

    In a small pan, toast pecans over medium heat for 3-4 minutes, and drizzle with a small amount of maple syrup and a pinch of cinnamon. Stir to coat evenly and toast until fragrant.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted pumpkin, and baby spinach. Top with grilled chicken slices and finish with the toasted maple-spiced pecans.

  • 6

    Toss gently before serving to blend the flavors and enjoy your fall-inspired, protein-packed meal.