Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas; 0.25 cup cooked quinoa; 1 cup broccoli florets; 1 medium red bell pepper; 0.5 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 0 tsp olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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 colorful vegetables tossed in smoky spices and served over fluffy quinoa with a zesty, creamy yogurt drizzle.

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NUTRITION

Protein

48.5g

Fat

7.3g

Carbs

86.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

0.25 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the drained chickpeas, broccoli florets, and sliced red bell pepper onto the prepared baking sheet.
3
Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.
4
Toss everything together until evenly coated and roast in the oven for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crisp.
5
While the vegetables roast, prepare the sauce by whisking together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.
6
To assemble, place the warm cooked quinoa in a bowl, top with the roasted vegetable and chickpea mixture, and finish with a dollop of the creamy yogurt sauce.