Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

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

Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

A vibrant, nutrient-packed bowl featuring tender roasted beetroot, fluffy quinoa, crispy chickpeas, fresh spinach, creamy avocado, tangy feta cheese, and succulent grilled chicken breast, all drizzled with a zesty lemon dressing. This dish delivers a delicious balance of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

629kcal
Protein
44.8g
Fat
25g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

1 cup raw Spinach (30g)

1/4 portion Avocado (50g)

1 oz Feta Cheese (28g)

3 oz Grilled Chicken Breast (85g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the beetroot into cubes. Toss with a drizzle of olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

  • 2

    Meanwhile, rinse chickpeas, pat dry, toss with a little olive oil, salt, and your favorite spices, then roast in the oven for 20 minutes until crispy.

  • 3

    Cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium heat until fully cooked (about 6-7 minutes per side). Slice into strips.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with roasted beetroot, crispy chickpeas, fresh spinach, diced avocado, crumbled feta, and grilled chicken slices.

  • 6

    Drizzle with lemon juice and a slight extra drizzle of olive oil if preferred. Toss gently before serving.

Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

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

Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Quinoa Power Bowl with Crispy Chickpeas

A vibrant, nutrient-packed bowl featuring tender roasted beetroot, fluffy quinoa, crispy chickpeas, fresh spinach, creamy avocado, tangy feta cheese, and succulent grilled chicken breast, all drizzled with a zesty lemon dressing. This dish delivers a delicious balance of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

629kcal
Protein
44.8g
Fat
25g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (130g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

1 cup raw Spinach (30g)

1/4 portion Avocado (50g)

1 oz Feta Cheese (28g)

3 oz Grilled Chicken Breast (85g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the beetroot into cubes. Toss with a drizzle of olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

  • 2

    Meanwhile, rinse chickpeas, pat dry, toss with a little olive oil, salt, and your favorite spices, then roast in the oven for 20 minutes until crispy.

  • 3

    Cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium heat until fully cooked (about 6-7 minutes per side). Slice into strips.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with roasted beetroot, crispy chickpeas, fresh spinach, diced avocado, crumbled feta, and grilled chicken slices.

  • 6

    Drizzle with lemon juice and a slight extra drizzle of olive oil if preferred. Toss gently before serving.