Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 0.5 cup cooked quinoa; 2 oz firm tofu; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 tbsp olive oil; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.25 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1 tbsp hemp seeds

Roasted Vegetable and Chickpea Grain Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted chickpeas and tofu tossed with vibrant broccoli and peppers, served over fluffy quinoa with a creamy lemon-yogurt sauce and nutty hemp seeds.

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NUTRITION

Protein

34.7g

Fat

16.0g

Carbs

59.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup cooked quinoa

2 oz firm tofu

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Drain the chickpeas and tofu, then pat them very dry with a clean kitchen towel to ensure they crisp up during roasting.
3
Place the chickpeas, cubed tofu, broccoli, and peppers on the baking sheet and toss with olive oil, salt, pepper, and garlic powder.
4
Roast for 25 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender.
5
In a small mixing bowl, whisk together the Greek yogurt and lemon juice until the mixture is smooth and creamy.
6
Assemble the bowl by placing the warm quinoa at the base, topping with the roasted vegetable mixture, drizzling with yogurt sauce, and finishing with hemp seeds.