Name: Crispy Chickpea and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Quinoa; 0.25 cup Canned Chickpeas; 0.5 cup Sliced Zucchini; 0.25 cup Chopped Red Bell Pepper; 0.25 cup Nonfat Greek Yogurt; 1 teaspoon Olive Oil

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Roasted Vegetables

Oven-roasted chickpeas and zucchini served over fluffy quinoa with a dollop of cool, tangy Greek yogurt.

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NUTRITION

Protein

14.6g

Fat

7.8g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.25 cup Canned Chickpeas

0.5 cup Sliced Zucchini

0.25 cup Chopped Red Bell Pepper

0.25 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the chickpeas, sliced zucchini, and chopped bell peppers with olive oil and a pinch of sea salt on a baking sheet.
3
Roast the vegetables and chickpeas for 20 minutes, or until the chickpeas are slightly crisp and the vegetables are tender.
4
Place the warm cooked quinoa into a serving bowl.
5
Top the quinoa with the roasted vegetable and chickpea mixture.
6
Finish the bowl with a dollop of Greek yogurt and an optional squeeze of fresh lemon juice.