Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

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

Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

Enjoy a vibrant bowl featuring crispy roasted potatoes and spiced chickpeas, uplifted by a refreshing mint-cilantro chutney with a creamy twist of nonfat Greek yogurt and a hint of toasted almonds for crunch.

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NUTRITION

506kcal
Protein
34.6g
Fat
17.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

100g white potato, chopped

1/2 tbsp olive oil

3/4 cup nonfat Greek yogurt

1/2 oz toasted almonds

10g fresh mint leaves

10g fresh cilantro

1 garlic clove

1 tbsp lemon juice

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped potato and rinsed chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

  • 2

    Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until the potatoes are crispy on the edges and chickpeas are slightly charred.

  • 3

    While the veggies roast, prepare the fresh mint cilantro chutney. In a small bowl, combine the nonfat Greek yogurt, fresh mint leaves, fresh cilantro, garlic clove (minced), and lemon juice. Season with a pinch of salt and pepper, then stir until smooth.

  • 4

    Once roasted, assemble your bowl by placing the crispy potatoes and chickpeas in a serving bowl. Drizzle the mint cilantro chutney over the top and sprinkle with toasted almonds for added crunch.

  • 5

    Serve immediately and enjoy the balance of warm, spiced vegetables with the cool, refreshing chutney.

Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

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

Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spiced Potato and Chickpea Bowl with Fresh Mint Cilantro Chutney

Enjoy a vibrant bowl featuring crispy roasted potatoes and spiced chickpeas, uplifted by a refreshing mint-cilantro chutney with a creamy twist of nonfat Greek yogurt and a hint of toasted almonds for crunch.

NUTRITION

506kcal
Protein
34.6g
Fat
17.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

100g white potato, chopped

1/2 tbsp olive oil

3/4 cup nonfat Greek yogurt

1/2 oz toasted almonds

10g fresh mint leaves

10g fresh cilantro

1 garlic clove

1 tbsp lemon juice

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped potato and rinsed chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

  • 2

    Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until the potatoes are crispy on the edges and chickpeas are slightly charred.

  • 3

    While the veggies roast, prepare the fresh mint cilantro chutney. In a small bowl, combine the nonfat Greek yogurt, fresh mint leaves, fresh cilantro, garlic clove (minced), and lemon juice. Season with a pinch of salt and pepper, then stir until smooth.

  • 4

    Once roasted, assemble your bowl by placing the crispy potatoes and chickpeas in a serving bowl. Drizzle the mint cilantro chutney over the top and sprinkle with toasted almonds for added crunch.

  • 5

    Serve immediately and enjoy the balance of warm, spiced vegetables with the cool, refreshing chutney.