Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

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

Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

This vibrant salad beautifully balances warm roasted sweet potato with a hearty chickpea and egg salad, accented by fresh spinach and a creamy Greek yogurt dressing, and finished with creamy avocado. It’s satisfying, flavorful, and perfectly portioned for a nourishing midday meal.

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NUTRITION

473kcal
Protein
19.9g
Fat
22.2g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Chickpeas (125g)

100g Roasted Sweet Potato

2 cups Baby Spinach (60g)

1/4 Avocado (50g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tsp Lemon Juice (5g)

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1/2-inch pieces, toss lightly with a sprinkle of black pepper, and spread them out on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, hard boil the eggs by placing them in a saucepan, covering with water, and bringing them to a boil. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. Then, cool under running water and peel.

  • 3

    In a medium bowl, combine the peeled eggs (chopped into bite-sized pieces), rinsed chickpeas, and baby spinach.

  • 4

    In a small bowl, mix the Greek yogurt, lemon juice, and an extra pinch of black pepper to form a light dressing.

  • 5

    Gently toss the salad ingredients with the dressing. Add the roasted sweet potato cubes and diced avocado to the bowl and mix carefully to keep the avocado intact.

  • 6

    Plate your salad and enjoy a nutrient-packed, flavorful lunch that balances warm roasted elements with fresh, creamy accents.

Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

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

Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Salad with Roasted Sweet Potato and Spinach

This vibrant salad beautifully balances warm roasted sweet potato with a hearty chickpea and egg salad, accented by fresh spinach and a creamy Greek yogurt dressing, and finished with creamy avocado. It’s satisfying, flavorful, and perfectly portioned for a nourishing midday meal.

NUTRITION

473kcal
Protein
19.9g
Fat
22.2g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Chickpeas (125g)

100g Roasted Sweet Potato

2 cups Baby Spinach (60g)

1/4 Avocado (50g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tsp Lemon Juice (5g)

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1/2-inch pieces, toss lightly with a sprinkle of black pepper, and spread them out on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, hard boil the eggs by placing them in a saucepan, covering with water, and bringing them to a boil. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. Then, cool under running water and peel.

  • 3

    In a medium bowl, combine the peeled eggs (chopped into bite-sized pieces), rinsed chickpeas, and baby spinach.

  • 4

    In a small bowl, mix the Greek yogurt, lemon juice, and an extra pinch of black pepper to form a light dressing.

  • 5

    Gently toss the salad ingredients with the dressing. Add the roasted sweet potato cubes and diced avocado to the bowl and mix carefully to keep the avocado intact.

  • 6

    Plate your salad and enjoy a nutrient-packed, flavorful lunch that balances warm roasted elements with fresh, creamy accents.