Sweet Potato and Black Bean Bowl with Creamy Avocado

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

Sweet Potato and Black Bean Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Bowl with Creamy Avocado

Enjoy a vibrant bowl that balances hearty flavors with fresh, creamy avocado and perfectly grilled chicken. Roasted sweet potato and fluffy quinoa combine with black beans and a refreshing lime drizzle to create a satisfying meal that packs protein and a burst of tangy zest.

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NUTRITION

537kcal
Protein
40.9g
Fat
15.6g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup Black Beans (~130g)

1/4 medium Avocado (~50g)

1/2 cup cooked Quinoa (~93g)

3 ounces Grilled Chicken Breast (~85g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lime Juice (~15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, then roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, cook the quinoa according to package directions until fluffy.

  • 3

    Heat the black beans in a small saucepan over medium heat, stirring occasionally.

  • 4

    Season the chicken breast lightly with salt and pepper, then grill for about 5-6 minutes per side until fully cooked. Once done, slice into strips or bite-size pieces.

  • 5

    Dice the avocado and place in a bowl along with the warm quinoa, black beans, and roasted sweet potato cubed into bite-size pieces.

  • 6

    Drizzle olive oil and lime juice over the ingredients, toss gently to mix, and season with additional salt and pepper to taste.

  • 7

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

Sweet Potato and Black Bean Bowl with Creamy Avocado

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

Sweet Potato and Black Bean Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Bowl with Creamy Avocado

Enjoy a vibrant bowl that balances hearty flavors with fresh, creamy avocado and perfectly grilled chicken. Roasted sweet potato and fluffy quinoa combine with black beans and a refreshing lime drizzle to create a satisfying meal that packs protein and a burst of tangy zest.

NUTRITION

537kcal
Protein
40.9g
Fat
15.6g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup Black Beans (~130g)

1/4 medium Avocado (~50g)

1/2 cup cooked Quinoa (~93g)

3 ounces Grilled Chicken Breast (~85g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lime Juice (~15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, then roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, cook the quinoa according to package directions until fluffy.

  • 3

    Heat the black beans in a small saucepan over medium heat, stirring occasionally.

  • 4

    Season the chicken breast lightly with salt and pepper, then grill for about 5-6 minutes per side until fully cooked. Once done, slice into strips or bite-size pieces.

  • 5

    Dice the avocado and place in a bowl along with the warm quinoa, black beans, and roasted sweet potato cubed into bite-size pieces.

  • 6

    Drizzle olive oil and lime juice over the ingredients, toss gently to mix, and season with additional salt and pepper to taste.

  • 7

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