Sweet Potato and Black Bean Power 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 Power Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Power Bowl with Creamy Avocado

Enjoy a vibrant power bowl featuring tender roasted sweet potato, hearty black beans, and protein-packed grilled chicken atop a bed of fluffy quinoa and fresh spinach, all kissed with a creamy avocado dressing and a squeeze of lime for a tangy finish.

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NUTRITION

537kcal
Protein
42g
Fat
11.4g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

1/4 medium Avocado

1 cup fresh Spinach

3 ounces Grilled Chicken Breast

1 tablespoon Lime Juice

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt, pepper, and cumin, and roast on a baking sheet for 20-25 minutes until tender.

  • 2

    While the sweet potato is roasting, rinse and drain the black beans and prepare the quinoa as per package instructions.

  • 3

    Grill the chicken breast seasoned with a little salt and pepper until fully cooked, then slice into strips.

  • 4

    In a small bowl, mash the avocado with lime juice to create a creamy dressing.

  • 5

    Layer the spinach on a bowl, then add the quinoa, roasted sweet potato, and black beans. Top with sliced grilled chicken.

  • 6

    Drizzle the creamy avocado dressing over the bowl, toss lightly, and serve immediately.

Sweet Potato and Black Bean Power 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 Power Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Power Bowl with Creamy Avocado

Enjoy a vibrant power bowl featuring tender roasted sweet potato, hearty black beans, and protein-packed grilled chicken atop a bed of fluffy quinoa and fresh spinach, all kissed with a creamy avocado dressing and a squeeze of lime for a tangy finish.

NUTRITION

537kcal
Protein
42g
Fat
11.4g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

1/4 medium Avocado

1 cup fresh Spinach

3 ounces Grilled Chicken Breast

1 tablespoon Lime Juice

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt, pepper, and cumin, and roast on a baking sheet for 20-25 minutes until tender.

  • 2

    While the sweet potato is roasting, rinse and drain the black beans and prepare the quinoa as per package instructions.

  • 3

    Grill the chicken breast seasoned with a little salt and pepper until fully cooked, then slice into strips.

  • 4

    In a small bowl, mash the avocado with lime juice to create a creamy dressing.

  • 5

    Layer the spinach on a bowl, then add the quinoa, roasted sweet potato, and black beans. Top with sliced grilled chicken.

  • 6

    Drizzle the creamy avocado dressing over the bowl, toss lightly, and serve immediately.