Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas; 1.5 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.75 cup non-fat plain Greek yogurt; 1 tbsp lemon juice; 2 tbsp hemp hearts; 1 tsp dried oregano

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

Tender roasted broccoli and chickpeas tossed in savory spices, served over a creamy lemon-yogurt base and finished with a nutty hemp heart crunch.

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NUTRITION

Protein

43.8g

Fat

15.9g

Carbs

73.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.75 cup non-fat plain Greek yogurt

1 tbsp lemon juice

2 tbsp hemp hearts

1 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a large bowl, combine the rinsed chickpeas, broccoli florets, and diced red bell pepper.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano, tossing to coat evenly.
4
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is tender and slightly charred.
5
While the vegetables roast, whisk together the non-fat plain Greek yogurt and lemon juice in a small bowl until smooth and creamy.
6
To assemble, spread the yogurt mixture at the bottom of a serving bowl, top with the warm roasted vegetables and chickpeas, and finish by sprinkling the hemp hearts over the top.