YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Bowl with Crunchy Roasted Chickpeas and Berries
A vibrant and satisfying breakfast bowl featuring creamy nonfat Greek yogurt delicately scented with a hint of cardamom, crowned with perfectly roasted chickpeas seasoned with warm Indian spices, fresh mixed berries, a drizzle of honey, and a sprinkle of unsweetened coconut flakes for added crunch and tropical aroma.
INGREDIENTS
240g Nonfat Greek Yogurt
60g Roasted Chickpeas (tossed with turmeric, garam masala, and salt)
75g Mixed Berries
1 tsp Honey
5g Unsweetened Coconut Flakes
Pinch of Cardamom Powder
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain a portion of canned or pre-cooked chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a light drizzle of oil and season them with turmeric, garam masala, and a pinch of salt. Spread them out on a baking sheet.
Roast the chickpeas in the oven for about 20-25 minutes, stirring halfway through, until they are golden and crunchy. Allow them to cool.
In a bowl, combine the nonfat Greek yogurt with a drizzle of honey and a pinch of cardamom powder, stirring until smooth.
Top the yogurt with the roasted chickpeas, fresh mixed berries, and a sprinkle of unsweetened coconut flakes.
Serve immediately and enjoy this balanced, texture-rich breakfast bowl that harmoniously blends creamy, crunchy, and fruity elements.