Name: Roasted Chickpea and Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned chickpeas; 4 oz Shrimp; 1 cup Broccoli florets; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 2 tbsp Plain Greek yogurt; 1 tsp 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 Chickpea and Vegetable Bowl

Sheet-pan roasted chickpeas and succulent shrimp tossed with charred broccoli florets and finished with a zesty lemon-yogurt drizzle.

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NUTRITION

Protein

37.1g

Fat

9.4g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned chickpeas

4 oz Shrimp

1 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

2 tbsp Plain Greek yogurt

1 tsp Fresh parsley

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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 chickpeas and pat them very dry with a clean kitchen towel to ensure they crisp up properly.
3
Place the chickpeas and broccoli florets on the baking sheet and drizzle with olive oil.
4
Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the vegetables and toss until evenly coated.
5
Spread the mixture into a single layer and roast for 15 minutes.
6
Remove the pan from the oven, push the vegetables to one side, and add the shrimp to the empty space.
7
Return the pan to the oven and roast for another 5 to 7 minutes until the shrimp are opaque and the chickpeas are golden.
8
In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth.
9
Transfer the roasted chickpeas, broccoli, and shrimp to a bowl, drizzle with the yogurt sauce, and garnish with fresh parsley.