Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

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

Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

Enjoy a hearty bowl featuring tender roasted sweet potato, crispy chickpeas, fluffy quinoa, and lean grilled chicken breast, all brought together with a light drizzle of olive oil and a squeeze of lemon for a burst of freshness. This balanced dish is perfect for a nutritious meal that satisfies your protein and calorie goals.

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NUTRITION

533kcal
Protein
39.4g
Fat
12.2g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato, roasted

1/2 cup roasted Chickpeas

1/2 cup cooked Quinoa

3 ounces grilled Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes for about 25-30 minutes until tender and lightly caramelized.

  • 3

    For the chickpeas, rinse and pat dry if using canned. Toss with a small amount of olive oil, salt, and pepper, then roast them on a separate baking sheet for 20-25 minutes until crispy.

  • 4

    While the vegetables are roasting, cook quinoa according to package instructions.

  • 5

    Grill or pan-sear the chicken breast seasoned with salt and pepper until cooked through; let it rest a few minutes before slicing.

  • 6

    In a bowl, combine the roasted sweet potato, crispy chickpeas, cooked quinoa, and sliced chicken.

  • 7

    Drizzle with lemon juice (and an extra dash of olive oil if desired) and gently toss to combine.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.

Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

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

Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Bowl with Quinoa

Enjoy a hearty bowl featuring tender roasted sweet potato, crispy chickpeas, fluffy quinoa, and lean grilled chicken breast, all brought together with a light drizzle of olive oil and a squeeze of lemon for a burst of freshness. This balanced dish is perfect for a nutritious meal that satisfies your protein and calorie goals.

NUTRITION

533kcal
Protein
39.4g
Fat
12.2g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato, roasted

1/2 cup roasted Chickpeas

1/2 cup cooked Quinoa

3 ounces grilled Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes for about 25-30 minutes until tender and lightly caramelized.

  • 3

    For the chickpeas, rinse and pat dry if using canned. Toss with a small amount of olive oil, salt, and pepper, then roast them on a separate baking sheet for 20-25 minutes until crispy.

  • 4

    While the vegetables are roasting, cook quinoa according to package instructions.

  • 5

    Grill or pan-sear the chicken breast seasoned with salt and pepper until cooked through; let it rest a few minutes before slicing.

  • 6

    In a bowl, combine the roasted sweet potato, crispy chickpeas, cooked quinoa, and sliced chicken.

  • 7

    Drizzle with lemon juice (and an extra dash of olive oil if desired) and gently toss to combine.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.