Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

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

Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

Enjoy a vibrant power bowl loaded with a balance of roasted sweet potato, hearty quinoa, protein-rich chicken breast, and crunchy roasted chickpeas, finished with a sprinkle of toasted walnuts. This dish offers a comforting blend of textures and savory flavors, perfect for fueling your day.

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NUTRITION

530kcal
Protein
40g
Fat
11.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 small Roasted Sweet Potato

1/2 cup Roasted Chickpeas

1 tablespoon Toasted Walnuts

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into bite-sized cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Rinse and drain chickpeas. Toss them lightly with olive oil, smoked paprika, salt, and pepper, and place on a separate baking sheet.

  • 3

    Roast the sweet potatoes for about 25-30 minutes and the chickpeas for about 20-25 minutes, stirring halfway through until both are lightly browned and tender.

  • 4

    While the vegetables roast, cook quinoa according to package directions and set aside.

  • 5

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill or pan-sear on medium-high heat for about 5-6 minutes per side until fully cooked. Let it rest, then slice into thin strips.

  • 6

    In a serving bowl, layer the quinoa, roasted sweet potato, roasted chickpeas, and sliced chicken breast.

  • 7

    Finish by sprinkling the toasted walnuts on top, and serve warm.

Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

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

Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Toasted Walnut Quinoa Power Bowl with Roasted Sweet Potato

Enjoy a vibrant power bowl loaded with a balance of roasted sweet potato, hearty quinoa, protein-rich chicken breast, and crunchy roasted chickpeas, finished with a sprinkle of toasted walnuts. This dish offers a comforting blend of textures and savory flavors, perfect for fueling your day.

NUTRITION

530kcal
Protein
40g
Fat
11.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 small Roasted Sweet Potato

1/2 cup Roasted Chickpeas

1 tablespoon Toasted Walnuts

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into bite-sized cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Rinse and drain chickpeas. Toss them lightly with olive oil, smoked paprika, salt, and pepper, and place on a separate baking sheet.

  • 3

    Roast the sweet potatoes for about 25-30 minutes and the chickpeas for about 20-25 minutes, stirring halfway through until both are lightly browned and tender.

  • 4

    While the vegetables roast, cook quinoa according to package directions and set aside.

  • 5

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill or pan-sear on medium-high heat for about 5-6 minutes per side until fully cooked. Let it rest, then slice into thin strips.

  • 6

    In a serving bowl, layer the quinoa, roasted sweet potato, roasted chickpeas, and sliced chicken breast.

  • 7

    Finish by sprinkling the toasted walnuts on top, and serve warm.