YOUR SOLIN GENERATED RECIPE
Vibrant Quinoa Bowl with Roasted Sweet Potatoes and Greens
A colorful, nutrient-packed bowl featuring tender quinoa, caramelized roasted sweet potatoes, hearty chickpeas and edamame, complemented by a perfectly boiled egg and fresh mixed greens. This bowl brings a delightful mix of textures and flavors, with a bright hint of lemon that elevates every bite.
INGREDIENTS
0.75 cup cooked quinoa (125g)
0.5 medium roasted sweet potato (57g)
0.5 cup roasted chickpeas (82g)
1 boiled egg (50g)
0.5 cup shelled edamame (75g)
1 cup mixed spinach greens (30g)
1 egg white (33g)
PREPARATION
Preheat the oven to 400°F.
Cube the sweet potato into uniform pieces, toss with a small drizzle of olive oil (optional), salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
Rinse and drain the chickpeas. If desired, toss them with a pinch of paprika, garlic powder, salt, and a touch of olive oil. Roast on a separate sheet or with the sweet potatoes for about 15-20 minutes until crispy.
While the vegetables roast, cook quinoa according to package instructions. Fluff with a fork once done.
Steam or boil the shelled edamame for 3-5 minutes if not pre-cooked.
Boil the egg until hard-boiled (about 9-10 minutes), then cool it under cold water. Separate the egg white from the yolk for an extra protein boost (or chop the whole egg if preferred) and set aside.
In a bowl, assemble the quinoa, roasted sweet potato, chickpeas, edamame, and mixed greens.
Top with the boiled egg and extra egg white. Optionally, drizzle with a squeeze of lemon juice for brightness.
Toss gently to combine all ingredients, and enjoy your vibrant, nutrient-rich bowl.