Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup chickpeas; 1 cup non-fat Greek yogurt; 0.25 oz feta cheese; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0 tbsp olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tbsp fresh dill

Roasted Vegetable and Chickpea Power 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 Power Bowl

Oven-roasted Mediterranean vegetables and chickpeas served with a creamy, zesty lemon-dill yogurt sauce for a vibrant and satisfying dinner.

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NUTRITION

Protein

41.0g

Fat

6.4g

Carbs

74.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

1 cup non-fat Greek yogurt

0.25 oz feta cheese

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0 tbsp olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a large bowl, toss the chickpeas, zucchini, bell pepper, and red onion with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
3
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the vegetables are tender and slightly charred.
4
While the vegetables roast, prepare the protein sauce by whisking together the Greek yogurt, lemon juice, and fresh dill in a small bowl.
5
Portion the roasted vegetable and chickpea mixture into a bowl, top with crumbled feta cheese, and drizzle generously with the creamy lemon-dill sauce.