Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted broccoli and chickpeas tossed in savory spices, served over fluffy quinoa with a creamy lemon-yogurt drizzle and salty feta crumbles.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
35.1g
Fat
12.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1.5 cup broccoli florets

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked quinoa

1 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

0.25 oz feta cheese

Try 7 days free, then $12.99 / mo.

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 and broccoli florets with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, prepare the dressing by whisking together the Greek yogurt and lemon juice in a small bowl until smooth.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and chickpeas.

  • 6

    Sprinkle the hemp seeds, nutritional yeast, and feta cheese over the top of the bowl.

  • 7

    Drizzle the creamy lemon-yogurt sauce over the entire dish and serve immediately while warm.

Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted broccoli and chickpeas tossed in savory spices, served over fluffy quinoa with a creamy lemon-yogurt drizzle and salty feta crumbles.

NUTRITION

441kcal
Protein
35.1g
Fat
12.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1.5 cup broccoli florets

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked quinoa

1 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

0.25 oz feta cheese

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 and broccoli florets with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, prepare the dressing by whisking together the Greek yogurt and lemon juice in a small bowl until smooth.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and chickpeas.

  • 6

    Sprinkle the hemp seeds, nutritional yeast, and feta cheese over the top of the bowl.

  • 7

    Drizzle the creamy lemon-yogurt sauce over the entire dish and serve immediately while warm.