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 hearty bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and perfectly grilled chicken breast, all tossed atop a bed of fresh baby spinach. This vibrant bowl offers a warm balance of sweet and savory flavors with satisfying crunch and protein-packed goodness.

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NUTRITION

561kcal
Protein
35.2g
Fat
7.9g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup cooked Quinoa

1/2 cup roasted Chickpeas

2 ounces grilled Chicken Breast

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a bit of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 3

    Drain and rinse chickpeas. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 4

    Grill the chicken breast seasoned with your favorite herbs until cooked through (about 2 ounces per serving, roughly 6-8 minutes per side depending on thickness). Slice into strips.

  • 5

    In a bowl, layer the baby spinach as a base, then add the roasted sweet potato, quinoa, and crispy chickpeas. Top with the sliced grilled chicken.

  • 6

    Drizzle with a light lemon vinaigrette if desired, toss gently, 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 hearty bowl featuring tender roasted sweet potato, fluffy quinoa, crispy roasted chickpeas, and perfectly grilled chicken breast, all tossed atop a bed of fresh baby spinach. This vibrant bowl offers a warm balance of sweet and savory flavors with satisfying crunch and protein-packed goodness.

NUTRITION

561kcal
Protein
35.2g
Fat
7.9g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup cooked Quinoa

1/2 cup roasted Chickpeas

2 ounces grilled Chicken Breast

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a bit of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 3

    Drain and rinse chickpeas. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 4

    Grill the chicken breast seasoned with your favorite herbs until cooked through (about 2 ounces per serving, roughly 6-8 minutes per side depending on thickness). Slice into strips.

  • 5

    In a bowl, layer the baby spinach as a base, then add the roasted sweet potato, quinoa, and crispy chickpeas. Top with the sliced grilled chicken.

  • 6

    Drizzle with a light lemon vinaigrette if desired, toss gently, and serve warm.