Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

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

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

A nourishing, vibrant bowl featuring lean grilled chicken breast paired with hearty black beans and fluffy quinoa, complemented by tender roasted sweet potato cubes. Finished with a zesty avocado dressing spiked with lime and fresh cilantro, every bite is a balanced blend of savory and tangy notes making it a satisfying option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
39.8g
Fat
12.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Black Beans (cooked, drained)

1/2 cup Cooked Quinoa

1/2 medium Roasted Sweet Potato

1/4 medium Avocado (for dressing)

1/4 small Red Onion (sliced)

2 tbsp Cilantro

2 tbsp Lime Juice

Spices: Cumin, Chili Powder, Salt & Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced sweet potato cubes with a light drizzle of olive oil, a sprinkle of salt, and chili powder, then roast on a baking sheet for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes are roasting, prepare the quinoa according to package instructions; fluff and set aside once done.

  • 3

    Season the chicken breast with cumin, salt, and pepper and grill on medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the black beans, cooked quinoa, and roasted sweet potato. Add thinly sliced red onion.

  • 5

    For the zesty avocado dressing, mash the avocado in a separate bowl and mix in lime juice, chopped cilantro, a pinch of salt, and pepper until smooth. Thin out with a splash of water if needed.

  • 6

    Top the bowl with sliced grilled chicken and drizzle the avocado dressing evenly. Serve immediately and enjoy the harmonious blend of hearty beans, grains, and tangy zest.

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

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

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Zesty Avocado Dressing

A nourishing, vibrant bowl featuring lean grilled chicken breast paired with hearty black beans and fluffy quinoa, complemented by tender roasted sweet potato cubes. Finished with a zesty avocado dressing spiked with lime and fresh cilantro, every bite is a balanced blend of savory and tangy notes making it a satisfying option for any meal.

NUTRITION

483kcal
Protein
39.8g
Fat
12.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Black Beans (cooked, drained)

1/2 cup Cooked Quinoa

1/2 medium Roasted Sweet Potato

1/4 medium Avocado (for dressing)

1/4 small Red Onion (sliced)

2 tbsp Cilantro

2 tbsp Lime Juice

Spices: Cumin, Chili Powder, Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced sweet potato cubes with a light drizzle of olive oil, a sprinkle of salt, and chili powder, then roast on a baking sheet for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes are roasting, prepare the quinoa according to package instructions; fluff and set aside once done.

  • 3

    Season the chicken breast with cumin, salt, and pepper and grill on medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the black beans, cooked quinoa, and roasted sweet potato. Add thinly sliced red onion.

  • 5

    For the zesty avocado dressing, mash the avocado in a separate bowl and mix in lime juice, chopped cilantro, a pinch of salt, and pepper until smooth. Thin out with a splash of water if needed.

  • 6

    Top the bowl with sliced grilled chicken and drizzle the avocado dressing evenly. Serve immediately and enjoy the harmonious blend of hearty beans, grains, and tangy zest.