Name: Roasted Sweet Potato and Avocado Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Quinoa; 0.5 medium Sweet potato; 0.25 whole Avocado; 1 cup Baby spinach; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Roasted Sweet Potato and Avocado Quinoa Bowl

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 and Avocado Quinoa Bowl

Tender chicken and caramelized sweet potatoes roasted to perfection, served over fluffy quinoa and fresh spinach with a creamy avocado finish.

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NUTRITION

Protein

41.3g

Fat

17.0g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Quinoa

0.5 medium Sweet potato

0.25 whole Avocado

1 cup Baby spinach

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the chicken breast and sweet potato into bite-sized cubes.
3
Toss the chicken and sweet potato cubes with olive oil, sea salt, black pepper, and garlic powder on the prepared baking sheet.
4
Roast for 20-22 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.
5
While roasting, rinse the quinoa and cook it in water or broth according to the package directions until fluffy.
6
Place the fresh baby spinach in a bowl, then top with the cooked quinoa, roasted chicken, and sweet potatoes.
7
Slice the avocado and place it on top, finishing the bowl with a bright squeeze of fresh lemon juice.