Maple-Roasted Sweet Potato Harvest Salad

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

Maple-Roasted Sweet Potato Harvest Salad

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato Harvest Salad

Savor a vibrant blend of maple-roasted sweet potato cubes, tender grilled chicken, and hearty chickpeas tossed with fresh kale. This harvest salad is crowned with lightly toasted pumpkin seeds and a tangy maple-Dijon dressing, offering a perfect harmony of sweet, savory, and crunchy textures that delight the palate.

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NUTRITION

536kcal
Protein
41.4g
Fat
12.2g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (150g)

1/2 cup Chickpeas (cooked)

1 cup Kale (chopped)

3 oz Grilled Chicken Breast

0.5 oz Pumpkin Seeds

1/2 tbsp Maple Syrup

1/2 tbsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes lightly with a pinch of salt and a tiny drizzle of oil if preferred, and roast on a baking sheet for about 20-25 minutes or until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, grill the chicken breast seasoned with salt and pepper until fully cooked, then slice it into strips.

  • 4

    Rinse and drain the chickpeas if using canned, and give them a light pat dry.

  • 5

    In a large bowl, combine the chopped kale, roasted sweet potato cubes, chickpeas, and sliced chicken.

  • 6

    In a small bowl, whisk together the maple syrup and Dijon mustard to create a quick dressing.

  • 7

    Drizzle the dressing over the salad, sprinkle evenly with lightly toasted pumpkin seeds, and toss gently to combine.

  • 8

    Serve immediately and enjoy your nutrient-packed, delicious harvest salad.

Maple-Roasted Sweet Potato Harvest Salad

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

Maple-Roasted Sweet Potato Harvest Salad

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato Harvest Salad

Savor a vibrant blend of maple-roasted sweet potato cubes, tender grilled chicken, and hearty chickpeas tossed with fresh kale. This harvest salad is crowned with lightly toasted pumpkin seeds and a tangy maple-Dijon dressing, offering a perfect harmony of sweet, savory, and crunchy textures that delight the palate.

NUTRITION

536kcal
Protein
41.4g
Fat
12.2g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (150g)

1/2 cup Chickpeas (cooked)

1 cup Kale (chopped)

3 oz Grilled Chicken Breast

0.5 oz Pumpkin Seeds

1/2 tbsp Maple Syrup

1/2 tbsp Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes lightly with a pinch of salt and a tiny drizzle of oil if preferred, and roast on a baking sheet for about 20-25 minutes or until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, grill the chicken breast seasoned with salt and pepper until fully cooked, then slice it into strips.

  • 4

    Rinse and drain the chickpeas if using canned, and give them a light pat dry.

  • 5

    In a large bowl, combine the chopped kale, roasted sweet potato cubes, chickpeas, and sliced chicken.

  • 6

    In a small bowl, whisk together the maple syrup and Dijon mustard to create a quick dressing.

  • 7

    Drizzle the dressing over the salad, sprinkle evenly with lightly toasted pumpkin seeds, and toss gently to combine.

  • 8

    Serve immediately and enjoy your nutrient-packed, delicious harvest salad.