Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring warm quinoa paired with tender herb-roasted vegetables and perfectly crispy chickpeas, all topped with a creamy, tangy nonfat Greek yogurt dressing infused with fresh herbs. This dish brings a delightful mix of textures and flavors, making it a satisfying meal at any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
34g
Fat
8.6g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup mixed roasted vegetables (150g)

1/2 cup crispy chickpeas (82g)

3/4 cup nonfat Greek yogurt (170g)

1 tsp olive oil (5g)

Herbs and spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a light drizzle of olive oil before roasting them on a separate tray or alongside the vegetables for the last 15 minutes until crispy.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already ready.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a sprinkle of fresh herbs and a squeeze of lemon if desired to create a tangy dressing.

  • 7

    Assemble the bowl by placing the quinoa as the base, then layering the roasted vegetables and crispy chickpeas on top.

  • 8

    Drizzle the herb-infused Greek yogurt dressing over the bowl, and serve warm.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

Enjoy a vibrant bowl featuring warm quinoa paired with tender herb-roasted vegetables and perfectly crispy chickpeas, all topped with a creamy, tangy nonfat Greek yogurt dressing infused with fresh herbs. This dish brings a delightful mix of textures and flavors, making it a satisfying meal at any time of the day.

NUTRITION

455kcal
Protein
34g
Fat
8.6g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup mixed roasted vegetables (150g)

1/2 cup crispy chickpeas (82g)

3/4 cup nonfat Greek yogurt (170g)

1 tsp olive oil (5g)

Herbs and spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a light drizzle of olive oil before roasting them on a separate tray or alongside the vegetables for the last 15 minutes until crispy.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already ready.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a sprinkle of fresh herbs and a squeeze of lemon if desired to create a tangy dressing.

  • 7

    Assemble the bowl by placing the quinoa as the base, then layering the roasted vegetables and crispy chickpeas on top.

  • 8

    Drizzle the herb-infused Greek yogurt dressing over the bowl, and serve warm.