Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 1 cup broccoli florets; 1 cup cauliflower florets; 0 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 cup non-fat Greek yogurt; 1 tbsp lemon juice; 0.25 tsp tahini; 1 oz feta cheese; 1 tbsp fresh parsley

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 Bowl

Sheet-pan roasted chickpeas and cruciferous vegetables tossed in smoky spices and served over a creamy, protein-packed lemon-tahini yogurt base.

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NUTRITION

Protein

40.9g

Fat

11.8g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tsp tahini

1 oz feta cheese

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat chickpeas dry with a paper towel to ensure they get crispy during roasting.
3
Toss chickpeas, broccoli, and cauliflower with olive oil, sea salt, pepper, paprika, and garlic powder.
4
Spread the vegetables in a single layer and roast for 25 minutes until edges are golden brown.
5
While roasting, whisk together the Greek yogurt, lemon juice, and tahini in a small bowl until smooth.
6
Spread the yogurt mixture onto the bottom of a shallow bowl to create a base.
7
Top the yogurt with the roasted vegetable and chickpea mixture.
8
Garnish with crumbled feta cheese and fresh chopped parsley before serving.