Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked Quinoa; 0.5 cup canned Chickpeas; 0.25 cup shelled Edamame; 2 tbsp Hemp hearts; 0.75 cup non-fat Greek Yogurt; 1 cup Zucchini; 1 cup Bell pepper; 0.5 tsp Olive oil; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Vegetable and Chickpea Grain Bowl

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 Grain Bowl

Sheet-pan roasted zucchini and peppers tossed with crispy chickpeas and quinoa, drizzled with a creamy, zesty lemon-yogurt sauce.

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NUTRITION

Protein

41.7g

Fat

18.7g

Carbs

66.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa

0.5 cup canned Chickpeas

0.25 cup shelled Edamame

2 tbsp Hemp hearts

0.75 cup non-fat Greek Yogurt

1 cup Zucchini

1 cup Bell pepper

0.5 tsp Olive oil

1 tsp Lemon juice

0.25 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 and line a large baking sheet with parchment paper.
2
Place the chopped zucchini, bell peppers, and drained chickpeas on the sheet, tossing them with olive oil, garlic powder, sea salt, and black pepper.
3
Roast the vegetables and chickpeas for 20 to 25 minutes until the edges are caramelized and the chickpeas are slightly crunchy.
4
While the vegetables roast, prepare the high-protein dressing by whisking the non-fat Greek yogurt and lemon juice together in a small bowl until smooth.
5
Build your bowl by placing the warm cooked quinoa at the base, followed by the roasted vegetable mixture and the shelled edamame.
6
Finish the dish by sprinkling hemp hearts over the top and adding a generous dollop of the creamy lemon-yogurt sauce.