Roasted Vegetable and Bean Medley

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

Roasted Vegetable and Bean Medley

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Bean Medley

Oven-roasted chickpeas and black beans tossed with vibrant bell peppers and zucchini, served over a creamy Greek yogurt base for a satisfyingly crunchy texture.

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NUTRITION

576kcal
Protein
45.1g
Fat
9.1g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

0.75 cup Canned black beans

1 cup Red bell pepper

1 cup Zucchini

1 tsp Extra virgin olive oil

1 cup Non-fat Greek yogurt

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

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 and line a large rimmed baking sheet with parchment paper.

  • 2

    Rinse the canned chickpeas and black beans thoroughly, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 3

    In a large mixing bowl, combine the dried beans, diced red bell pepper, and sliced zucchini.

  • 4

    Drizzle the mixture with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

  • 5

    Spread the vegetables and beans in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the vegetables are tender and the beans are slightly toasted.

  • 6

    While the medley roasts, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the consistency is smooth and pourable.

  • 7

    To serve, spread the lemon-yogurt mixture across the bottom of a shallow bowl and pile the warm roasted bean and vegetable medley directly on top.

Roasted Vegetable and Bean Medley

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

Roasted Vegetable and Bean Medley

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Bean Medley

Oven-roasted chickpeas and black beans tossed with vibrant bell peppers and zucchini, served over a creamy Greek yogurt base for a satisfyingly crunchy texture.

NUTRITION

576kcal
Protein
45.1g
Fat
9.1g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

0.75 cup Canned black beans

1 cup Red bell pepper

1 cup Zucchini

1 tsp Extra virgin olive oil

1 cup Non-fat Greek yogurt

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Rinse the canned chickpeas and black beans thoroughly, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 3

    In a large mixing bowl, combine the dried beans, diced red bell pepper, and sliced zucchini.

  • 4

    Drizzle the mixture with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

  • 5

    Spread the vegetables and beans in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the vegetables are tender and the beans are slightly toasted.

  • 6

    While the medley roasts, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the consistency is smooth and pourable.

  • 7

    To serve, spread the lemon-yogurt mixture across the bottom of a shallow bowl and pile the warm roasted bean and vegetable medley directly on top.