Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

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

Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

A warm, comforting bowl featuring maple-roasted butternut squash, tender quinoa, hearty chickpeas, fresh spinach, and succulent grilled chicken breast, all lightly dressed with a tangy maple-Dijon glaze. This Harvest Bowl is a delightful balance of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

552kcal
Protein
39.5g
Fat
10.8g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (~205g)

1/2 cup cooked Quinoa (~92g)

1/2 cup cooked Chickpeas (~82g)

1 cup raw Spinach (~30g)

3 ounces grilled Chicken Breast (~85g)

Maple-Dijon Dressing (maple syrup and mustard blend, approx. 1 portion)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash.

  • 2

    Toss the squash cubes lightly with a drizzle of olive oil, salt, pepper, and a splash of maple syrup. Spread them on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, cook the quinoa according to package instructions until fluffy.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of dried herbs, then grill over medium heat for about 6-7 minutes per side or until fully cooked. Once done, slice into strips.

  • 5

    In a bowl, combine the roasted squash, cooked quinoa, chickpeas, and fresh spinach.

  • 6

    Drizzle the bowl with a simple maple-Dijon dressing (mix maple syrup with a teaspoon of olive oil and a dab of Dijon mustard). Toss gently.

  • 7

    Top the bowl with the grilled chicken slices. Serve warm and enjoy your nourishing harvest bowl.

Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

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

Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash and Quinoa Harvest Bowl

A warm, comforting bowl featuring maple-roasted butternut squash, tender quinoa, hearty chickpeas, fresh spinach, and succulent grilled chicken breast, all lightly dressed with a tangy maple-Dijon glaze. This Harvest Bowl is a delightful balance of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

552kcal
Protein
39.5g
Fat
10.8g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (~205g)

1/2 cup cooked Quinoa (~92g)

1/2 cup cooked Chickpeas (~82g)

1 cup raw Spinach (~30g)

3 ounces grilled Chicken Breast (~85g)

Maple-Dijon Dressing (maple syrup and mustard blend, approx. 1 portion)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash.

  • 2

    Toss the squash cubes lightly with a drizzle of olive oil, salt, pepper, and a splash of maple syrup. Spread them on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, cook the quinoa according to package instructions until fluffy.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of dried herbs, then grill over medium heat for about 6-7 minutes per side or until fully cooked. Once done, slice into strips.

  • 5

    In a bowl, combine the roasted squash, cooked quinoa, chickpeas, and fresh spinach.

  • 6

    Drizzle the bowl with a simple maple-Dijon dressing (mix maple syrup with a teaspoon of olive oil and a dab of Dijon mustard). Toss gently.

  • 7

    Top the bowl with the grilled chicken slices. Serve warm and enjoy your nourishing harvest bowl.