Name: Roasted Sweet Potato Black Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium sweet potato; 0.5 cup black beans; 0.5 tbsp olive oil; 0.25 cup Greek yogurt; 1 cup kale; 0.5 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp cilantro

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Black Bean Bowl

Oven-roasted sweet potatoes and seasoned chicken breast served over a bed of protein-rich black beans and leafy greens with a tangy, creamy yogurt dollop.

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NUTRITION

Protein

54.0g

Fat

12.6g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

0.5 cup black beans

0.5 tbsp olive oil

0.25 cup Greek yogurt

1 cup kale

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and dice the sweet potato into 1/2-inch cubes and place them on the baking sheet.
3
Drizzle the sweet potatoes with olive oil and sprinkle with cumin, sea salt, and black pepper, tossing to coat evenly.
4
Roast the sweet potatoes in the oven for 20 to 25 minutes until they are tender and slightly caramelized.
5
While the potatoes roast, season the chicken breast with a pinch of salt and pepper, then pan-sear in a non-stick skillet over medium heat for 6-7 minutes per side until fully cooked.
6
Warm the black beans in a small saucepan over low heat until heated through.
7
Place the raw kale in a serving bowl and lightly massage it with a drop of olive oil to soften the leaves.
8
Slice the cooked chicken breast into strips.
9
Assemble the bowl by topping the kale with the roasted sweet potatoes, warm black beans, and sliced chicken.
10
Finish the dish with a dollop of Greek yogurt and a sprinkle of fresh chopped cilantro.