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; 0.5 cup Red bell pepper; 1 tsp Extra virgin olive oil; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Non-fat Greek yogurt; 1 tbsp Lemon juice; 1 tsp Minced garlic; 4 tbsp Hemp hearts; 1 tbsp Nutritional yeast

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 colorful vegetables tossed in aromatic spices and drizzled with a creamy, zesty yogurt sauce for a satisfying crunch.

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NUTRITION

Protein

45.6g

Fat

22.2g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Minced garlic

4 tbsp Hemp hearts

1 tbsp Nutritional yeast

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a mixing bowl, combine the chickpeas, broccoli, and sliced peppers with olive oil, cumin, paprika, salt, and pepper.
3
Spread the mixture onto the baking sheet in a single layer and roast for 20 minutes until the vegetables are tender-crisp.
4
In a small jar, whisk the Greek yogurt with lemon juice and minced garlic until the dressing is smooth and pourable.
5
Portion the roasted vegetables into bowls and garnish with hemp hearts, nutritional yeast, and the garlic-yogurt sauce.