Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

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

Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender sweet potato cubes, lean grilled chicken, and fresh spinach. Drizzled with a tangy tahini-lemon dressing, this meal delivers a delightful balance of textures and flavors while meeting your protein and calorie goals.

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NUTRITION

616kcal
Protein
45.9g
Fat
19.8g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

3 oz grilled chicken breast

1/2 medium sweet potato

2 cups fresh spinach

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the drained chickpeas with olive oil, garlic powder, salt, and pepper on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, peel (if desired) and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast for 25 minutes or until tender.

  • 3

    If not pre-cooked, season the chicken breast lightly with salt and pepper then grill or pan-sear until fully cooked. Slice into bite-sized pieces.

  • 4

    In a small bowl, mix tahini and lemon juice with a splash of water to achieve a drizzly consistency; adjust seasoning as needed.

  • 5

    Assemble the bowl by placing fresh spinach as the base, then add roasted chickpeas, sweet potato cubes, and sliced grilled chicken.

  • 6

    Drizzle the tahini-lemon dressing over the bowl and serve warm.

Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

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

Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Sweet Potato Bowl with Fresh Greens

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with tender sweet potato cubes, lean grilled chicken, and fresh spinach. Drizzled with a tangy tahini-lemon dressing, this meal delivers a delightful balance of textures and flavors while meeting your protein and calorie goals.

NUTRITION

616kcal
Protein
45.9g
Fat
19.8g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

3 oz grilled chicken breast

1/2 medium sweet potato

2 cups fresh spinach

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the drained chickpeas with olive oil, garlic powder, salt, and pepper on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, peel (if desired) and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast for 25 minutes or until tender.

  • 3

    If not pre-cooked, season the chicken breast lightly with salt and pepper then grill or pan-sear until fully cooked. Slice into bite-sized pieces.

  • 4

    In a small bowl, mix tahini and lemon juice with a splash of water to achieve a drizzly consistency; adjust seasoning as needed.

  • 5

    Assemble the bowl by placing fresh spinach as the base, then add roasted chickpeas, sweet potato cubes, and sliced grilled chicken.

  • 6

    Drizzle the tahini-lemon dressing over the bowl and serve warm.