Roasted Sweet Potato and Crispy Chickpea Power Bowl

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

Roasted Sweet Potato and Crispy Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Power Bowl

A vibrant and nourishing bowl featuring tender roasted sweet potato, crispy spiced chickpeas, and lean grilled chicken atop a bed of fresh spinach. This power bowl delivers a perfect balance of textures and flavors to fuel your day with a gentle hit of spice and a refreshing finish.

Try 3 days free, then $12.99 / mo.

NUTRITION

519kcal
Protein
41.6g
Fat
11.5g
Carbs
63.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Chickpeas (130g)

3 ounces Chicken Breast (85g)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss the cubes in half the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and lightly caramelized, tossing halfway through.

  • 4

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry and toss with the remaining olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 5

    Spread the chickpeas on a separate baking sheet and roast in the oven for 20-25 minutes until crispy, shaking the pan occasionally for even crispiness.

  • 6

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, slice into strips.

  • 7

    Assemble the power bowl by layering the roasted sweet potato, crispy chickpeas, grilled chicken slices, and fresh spinach.

  • 8

    Drizzle a little extra olive oil or your favorite dressing if desired, and serve warm.

Roasted Sweet Potato and Crispy Chickpea Power Bowl

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

Roasted Sweet Potato and Crispy Chickpea Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Power Bowl

A vibrant and nourishing bowl featuring tender roasted sweet potato, crispy spiced chickpeas, and lean grilled chicken atop a bed of fresh spinach. This power bowl delivers a perfect balance of textures and flavors to fuel your day with a gentle hit of spice and a refreshing finish.

NUTRITION

519kcal
Protein
41.6g
Fat
11.5g
Carbs
63.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Chickpeas (130g)

3 ounces Chicken Breast (85g)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss the cubes in half the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and lightly caramelized, tossing halfway through.

  • 4

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry and toss with the remaining olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 5

    Spread the chickpeas on a separate baking sheet and roast in the oven for 20-25 minutes until crispy, shaking the pan occasionally for even crispiness.

  • 6

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, slice into strips.

  • 7

    Assemble the power bowl by layering the roasted sweet potato, crispy chickpeas, grilled chicken slices, and fresh spinach.

  • 8

    Drizzle a little extra olive oil or your favorite dressing if desired, and serve warm.