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 non-fat Greek yogurt; 1.5 tbsp hemp hearts; 2 tbsp nutritional yeast; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbsp lemon juice

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

Sheet-pan roasted chickpeas and crisp vegetables tossed in a smoky spice blend, finished with a creamy, protein-rich lemon yogurt drizzle that adds a bright tang.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.9g

Fat

15.5g

Carbs

65.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

1 cup non-fat Greek yogurt

1.5 tbsp hemp hearts

2 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat chickpeas dry with a paper towel to ensure they get crispy during roasting.
3
Toss chickpeas, broccoli, and bell peppers with olive oil, sea salt, pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until veggies are tender and chickpeas are golden.
5
While roasting, whisk together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl to create the sauce.
6
Divide the roasted mixture into bowls, top with hemp hearts, and drizzle generously with the prepared yogurt sauce.