Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

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

Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

Enjoy a vibrant bowl of roasted sweet potato and red bell pepper, paired with hearty black beans, fluffy quinoa, and succulent grilled chicken, all topped with a creamy avocado dressing. This meal bursts with colors, flavors, and textures, creating a satisfying balance for a nutritious meal.

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NUTRITION

600kcal
Protein
41.8g
Fat
17.5g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

3 oz Grilled Chicken Breast

1/4 portion Avocado

1 small Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and dice the sweet potato into cubes. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, dice the red bell pepper and set aside.

  • 5

    Prepare the quinoa according to package instructions and warm the black beans if desired.

  • 6

    Grill the chicken breast until cooked through and slice into strips.

  • 7

    In a small bowl, mash the avocado with lime juice, a pinch of salt, and pepper to create a creamy dressing.

  • 8

    Assemble the bowl by layering the roasted sweet potato, quinoa, black beans, red bell pepper, and grilled chicken. Drizzle the creamy avocado mixture over the top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed bowl.

Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

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

Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato, Black Bean, and Creamy Avocado Bowl

Enjoy a vibrant bowl of roasted sweet potato and red bell pepper, paired with hearty black beans, fluffy quinoa, and succulent grilled chicken, all topped with a creamy avocado dressing. This meal bursts with colors, flavors, and textures, creating a satisfying balance for a nutritious meal.

NUTRITION

600kcal
Protein
41.8g
Fat
17.5g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

3 oz Grilled Chicken Breast

1/4 portion Avocado

1 small Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and dice the sweet potato into cubes. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, dice the red bell pepper and set aside.

  • 5

    Prepare the quinoa according to package instructions and warm the black beans if desired.

  • 6

    Grill the chicken breast until cooked through and slice into strips.

  • 7

    In a small bowl, mash the avocado with lime juice, a pinch of salt, and pepper to create a creamy dressing.

  • 8

    Assemble the bowl by layering the roasted sweet potato, quinoa, black beans, red bell pepper, and grilled chicken. Drizzle the creamy avocado mixture over the top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed bowl.