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

A beautifully balanced bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, vibrant kale, and protein-packed edamame, all finished with a sprinkle of nutty hemp seeds. This dish offers a perfect harmony of textures and flavors for any time of day.

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NUTRITION

562kcal
Protein
32.3g
Fat
12.6g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

3/4 cup Crispy Chickpeas (125g)

1 cup raw Kale (67g)

1/2 cup shelled Edamame (78g)

1 tablespoon Hemp Seeds (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and your preferred spices (such as paprika and cumin). Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry and toss with olive oil, salt, pepper, and a pinch of smoked paprika. Spread on another baking sheet and roast in the oven for about 20 minutes until crisp, stirring halfway through.

  • 4

    Cook quinoa according to package instructions. A 1/2 cup cooked portion should be ready in about 15 minutes.

  • 5

    Lightly wilt the kale by massaging with a squeeze of lemon juice or lightly steaming for 1-2 minutes.

  • 6

    Boil or steam the shelled edamame until heated through, about 3-4 minutes if not pre-cooked.

  • 7

    Assemble the bowl by layering quinoa first, followed by roasted sweet potato, crispy chickpeas, kale, and edamame. Top with a sprinkle of hemp seeds.

  • 8

    Optionally, finish with a drizzle of lemon-tahini dressing and serve warm.

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

A beautifully balanced bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy roasted chickpeas, vibrant kale, and protein-packed edamame, all finished with a sprinkle of nutty hemp seeds. This dish offers a perfect harmony of textures and flavors for any time of day.

NUTRITION

562kcal
Protein
32.3g
Fat
12.6g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

3/4 cup Crispy Chickpeas (125g)

1 cup raw Kale (67g)

1/2 cup shelled Edamame (78g)

1 tablespoon Hemp Seeds (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and your preferred spices (such as paprika and cumin). Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry and toss with olive oil, salt, pepper, and a pinch of smoked paprika. Spread on another baking sheet and roast in the oven for about 20 minutes until crisp, stirring halfway through.

  • 4

    Cook quinoa according to package instructions. A 1/2 cup cooked portion should be ready in about 15 minutes.

  • 5

    Lightly wilt the kale by massaging with a squeeze of lemon juice or lightly steaming for 1-2 minutes.

  • 6

    Boil or steam the shelled edamame until heated through, about 3-4 minutes if not pre-cooked.

  • 7

    Assemble the bowl by layering quinoa first, followed by roasted sweet potato, crispy chickpeas, kale, and edamame. Top with a sprinkle of hemp seeds.

  • 8

    Optionally, finish with a drizzle of lemon-tahini dressing and serve warm.