Crispy Vegan Chicken Sweet Potato Cabbage Bowl

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

Crispy Vegan Chicken Sweet Potato Cabbage Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Vegan Chicken Sweet Potato Cabbage Bowl

Enjoy a vibrant and satisfying bowl featuring crispy vegan chicken, tender roasted sweet potato, and fresh, crunchy cabbage, all dressed lightly in a golden chickpea flour coating and a hint of olive oil. This dish packs a balanced mix of protein and complex carbohydrates, offering a delightful blend of textures and flavors that will keep you energized.

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NUTRITION

458kcal
Protein
31g
Fat
13g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

120g Vegan Chicken Strips

100g Sweet Potato

1 cup Green Cabbage

30g Chickpea Flour

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss them in a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender.

  • 3

    While the sweet potatoes roast, shred the cabbage finely and set aside in a bowl.

  • 4

    Lightly coat the vegan chicken strips with a mixture of chickpea flour and your favorite seasonings (paprika, garlic powder, salt, and pepper) for a crispy texture.

  • 5

    Pan-sear the coated vegan chicken strips in a non-stick skillet over medium heat with a minimal amount of olive oil, cooking for 3-4 minutes on each side until they develop a golden, crispy exterior.

  • 6

    Assemble the bowl by placing a base layer of shredded cabbage, then add the roasted sweet potatoes, and top with the crispy vegan chicken strips.

  • 7

    Drizzle a tiny bit more olive oil if desired and serve immediately.

Crispy Vegan Chicken Sweet Potato Cabbage Bowl

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

Crispy Vegan Chicken Sweet Potato Cabbage Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Vegan Chicken Sweet Potato Cabbage Bowl

Enjoy a vibrant and satisfying bowl featuring crispy vegan chicken, tender roasted sweet potato, and fresh, crunchy cabbage, all dressed lightly in a golden chickpea flour coating and a hint of olive oil. This dish packs a balanced mix of protein and complex carbohydrates, offering a delightful blend of textures and flavors that will keep you energized.

NUTRITION

458kcal
Protein
31g
Fat
13g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

120g Vegan Chicken Strips

100g Sweet Potato

1 cup Green Cabbage

30g Chickpea Flour

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss them in a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender.

  • 3

    While the sweet potatoes roast, shred the cabbage finely and set aside in a bowl.

  • 4

    Lightly coat the vegan chicken strips with a mixture of chickpea flour and your favorite seasonings (paprika, garlic powder, salt, and pepper) for a crispy texture.

  • 5

    Pan-sear the coated vegan chicken strips in a non-stick skillet over medium heat with a minimal amount of olive oil, cooking for 3-4 minutes on each side until they develop a golden, crispy exterior.

  • 6

    Assemble the bowl by placing a base layer of shredded cabbage, then add the roasted sweet potatoes, and top with the crispy vegan chicken strips.

  • 7

    Drizzle a tiny bit more olive oil if desired and serve immediately.