Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup chickpeas; 1 cup broccoli florets; 0.25 cup cooked quinoa; 0.75 cup non-fat Greek yogurt; 1 tsp tahini; 1 tbsp lemon juice; 0 tbsp extra virgin olive oil; 2 tbsp hemp seeds; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Oven-roasted chickpeas and broccoli florets served over fluffy quinoa with a creamy, protein-packed lemon-tahini yogurt sauce that adds a bright and zesty finish.

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NUTRITION

Protein

39.9g

Fat

17.3g

Carbs

63.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

0.25 cup cooked quinoa

0.75 cup non-fat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0 tbsp extra virgin olive oil

2 tbsp hemp seeds

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Rinse and thoroughly dry the chickpeas using a clean kitchen towel to ensure they get crispy.
3
In a large bowl, toss the chickpeas and broccoli florets with olive oil, cumin, garlic powder, sea salt, and black pepper until evenly coated.
4
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the broccoli is tender-crisp and chickpeas are golden.
5
While the vegetables roast, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create the dressing.
6
Place the warm cooked quinoa in the base of a serving bowl.
7
Top the quinoa with the roasted broccoli and chickpeas.
8
Drizzle the yogurt-tahini sauce over the bowl and garnish with hemp seeds for a nutty crunch.