Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

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

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

A vibrant bowl featuring tender roasted sweet potato, crispy roasted chickpeas, fluffy quinoa, and lean grilled chicken, all tossed with fresh greens and drizzled with a nutty, creamy tahini dressing. This balanced bowl offers a delightful mix of textures and flavors perfect for a satisfying meal any time of day.

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NUTRITION

550kcal
Protein
40.3g
Fat
15.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup Chickpeas, drained (~125g)

1/2 cup cooked Quinoa (~93g)

3 ounces Grilled Chicken Breast (~85g)

1/2 tablespoon Tahini (~8g)

1 cup Mixed Greens

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, pepper, and a pinch of paprika.

  • 2

    Drain and rinse the chickpeas. Pat them dry and toss with a small amount of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes and chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes or until the sweet potato is tender and the chickpeas are crispy, stirring halfway through.

  • 4

    While the vegetables roast, cook the quinoa according to package instructions.

  • 5

    Season the chicken breast with salt and pepper. Grill (or pan-cook) the chicken until fully cooked, about 6-8 minutes per side. Once done, allow it to rest before slicing into strips.

  • 6

    In a small bowl, whisk together the tahini with a splash of water and lemon juice if available to create a creamy dressing.

  • 7

    Assemble the bowl by placing the mixed greens at the bottom, then add the quinoa, roasted sweet potatoes, and crispy chickpeas. Top with sliced grilled chicken and drizzle with the creamy tahini dressing.

  • 8

    Serve immediately and enjoy your nutrient-packed, delicious bowl.

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

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

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Crispy Chickpea Quinoa Bowl with Creamy Tahini Dressing

A vibrant bowl featuring tender roasted sweet potato, crispy roasted chickpeas, fluffy quinoa, and lean grilled chicken, all tossed with fresh greens and drizzled with a nutty, creamy tahini dressing. This balanced bowl offers a delightful mix of textures and flavors perfect for a satisfying meal any time of day.

NUTRITION

550kcal
Protein
40.3g
Fat
15.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

1/2 cup Chickpeas, drained (~125g)

1/2 cup cooked Quinoa (~93g)

3 ounces Grilled Chicken Breast (~85g)

1/2 tablespoon Tahini (~8g)

1 cup Mixed Greens

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, pepper, and a pinch of paprika.

  • 2

    Drain and rinse the chickpeas. Pat them dry and toss with a small amount of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes and chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes or until the sweet potato is tender and the chickpeas are crispy, stirring halfway through.

  • 4

    While the vegetables roast, cook the quinoa according to package instructions.

  • 5

    Season the chicken breast with salt and pepper. Grill (or pan-cook) the chicken until fully cooked, about 6-8 minutes per side. Once done, allow it to rest before slicing into strips.

  • 6

    In a small bowl, whisk together the tahini with a splash of water and lemon juice if available to create a creamy dressing.

  • 7

    Assemble the bowl by placing the mixed greens at the bottom, then add the quinoa, roasted sweet potatoes, and crispy chickpeas. Top with sliced grilled chicken and drizzle with the creamy tahini dressing.

  • 8

    Serve immediately and enjoy your nutrient-packed, delicious bowl.