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

Enjoy a hearty bowl of roasted sweet potato, fluffy quinoa, crispy chickpeas, and juicy grilled chicken, all tossed with a hint of olive oil and smoked paprika. This bowl not only delivers warmth and crunch but also packs a balanced punch of protein and nutrients perfect for any meal.

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NUTRITION

581kcal
Protein
48.6g
Fat
12.9g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~92g)

1/2 cup roasted Chickpeas (~82g)

4 oz Grilled Chicken Breast (~113g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss with half a teaspoon olive oil, a pinch of salt, pepper, and a sprinkle of smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Drain and pat dry the chickpeas. Toss them with a little olive oil, smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until crispy.

  • 6

    Grill the chicken breast until fully cooked (internal temperature reaching 165°F), then slice it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and grilled chicken.

  • 8

    Drizzle any remaining olive oil and adjust seasoning with salt and pepper if needed. Serve warm and enjoy!

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

Enjoy a hearty bowl of roasted sweet potato, fluffy quinoa, crispy chickpeas, and juicy grilled chicken, all tossed with a hint of olive oil and smoked paprika. This bowl not only delivers warmth and crunch but also packs a balanced punch of protein and nutrients perfect for any meal.

NUTRITION

581kcal
Protein
48.6g
Fat
12.9g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup cooked Quinoa (~92g)

1/2 cup roasted Chickpeas (~82g)

4 oz Grilled Chicken Breast (~113g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into cubes. Toss with half a teaspoon olive oil, a pinch of salt, pepper, and a sprinkle of smoked paprika.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Drain and pat dry the chickpeas. Toss them with a little olive oil, smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until crispy.

  • 6

    Grill the chicken breast until fully cooked (internal temperature reaching 165°F), then slice it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, crispy chickpeas, and grilled chicken.

  • 8

    Drizzle any remaining olive oil and adjust seasoning with salt and pepper if needed. Serve warm and enjoy!