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

Enjoy a vibrant, wholesome bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, and bright green edamame, all crowned with a sprinkle of tangy crumbled feta. This hearty bowl delivers delightful textures and a burst of vibrant flavors in every bite.

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NUTRITION

617kcal
Protein
33.3g
Fat
20.5g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

3/4 cup Shelled Edamame (112g)

40g Crumbled Feta Cheese

1 tablespoon Olive Oil

Spices (smoked paprika, cumin, salt, pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into bite-sized cubes. On a baking sheet, toss the sweet potato with olive oil and a pinch of salt, pepper, smoked paprika, and cumin.

  • 3

    Rinse and drain the chickpeas. Pat dry, then toss them with a drizzle of olive oil and your chosen spices.

  • 4

    Spread the sweet potato cubes and chickpeas on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.

  • 5

    While the sweet potato and chickpeas are roasting, prepare the quinoa according to package instructions and steam or lightly boil the edamame (if not pre-cooked).

  • 6

    To assemble the bowl, layer the cooked quinoa at the base, then top with roasted sweet potato, crispy chickpeas, and edamame.

  • 7

    Finish by sprinkling crumbled feta cheese over the bowl and add additional seasoning if desired. 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

Enjoy a vibrant, wholesome bowl featuring tender roasted sweet potato cubes, fluffy quinoa, crispy chickpeas, and bright green edamame, all crowned with a sprinkle of tangy crumbled feta. This hearty bowl delivers delightful textures and a burst of vibrant flavors in every bite.

NUTRITION

617kcal
Protein
33.3g
Fat
20.5g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup cooked Quinoa (92g)

1/2 cup Crispy Chickpeas (82g)

3/4 cup Shelled Edamame (112g)

40g Crumbled Feta Cheese

1 tablespoon Olive Oil

Spices (smoked paprika, cumin, salt, pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into bite-sized cubes. On a baking sheet, toss the sweet potato with olive oil and a pinch of salt, pepper, smoked paprika, and cumin.

  • 3

    Rinse and drain the chickpeas. Pat dry, then toss them with a drizzle of olive oil and your chosen spices.

  • 4

    Spread the sweet potato cubes and chickpeas on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.

  • 5

    While the sweet potato and chickpeas are roasting, prepare the quinoa according to package instructions and steam or lightly boil the edamame (if not pre-cooked).

  • 6

    To assemble the bowl, layer the cooked quinoa at the base, then top with roasted sweet potato, crispy chickpeas, and edamame.

  • 7

    Finish by sprinkling crumbled feta cheese over the bowl and add additional seasoning if desired. Serve warm.