YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
A hearty bowl featuring tender roasted sweet potato, fluffy quinoa, and crispy roasted chickpeas, all complemented by a perfectly grilled chicken breast and a handful of fresh spinach with creamy avocado. This balanced meal offers a satisfying mix of textures and vibrant flavors, ideal for fueling your day.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
0.5 cup cooked Quinoa
0.5 cup roasted Chickpeas
1 cup raw Spinach
0.25 medium Avocado
1 tsp Olive Oil
Spices (salt, pepper, paprika, cumin)
PREPARATION
Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into cubes. Toss with a drizzle of olive oil, salt, pepper, and paprika.
Spread the sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized.
Meanwhile, rinse and drain the chickpeas. Pat them dry, toss with olive oil, cumin, salt, and pepper, and spread on another baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.
Rinse the quinoa and cook it according to package instructions until fluffy, approximately 15 minutes.
Season the chicken breast with salt, pepper, and a pinch of paprika. Grill on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice into strips.
Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and crispy chickpeas. Top with fresh spinach, sliced grilled chicken, and diced avocado.
Optionally, finish with an extra drizzle of olive oil and a squeeze of lemon juice for extra brightness before serving.