Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup chickpeas; 1 cup cauliflower florets; 0.25 tbsp extra virgin olive oil; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 1 cup baby spinach; 0.5 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1.5 tbsp hemp seeds; 1 tbsp 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 Vegetable and Chickpea Bowl

Oven-roasted chickpeas and cauliflower florets tossed in smoky spices, served over a bed of fresh spinach with a creamy, zesty lemon-yogurt dollop.

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NUTRITION

Protein

47.3g

Fat

15.6g

Carbs

62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas

1 cup cauliflower florets

0.25 tbsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 cup baby spinach

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1.5 tbsp hemp seeds

1 tbsp fresh parsley

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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, toss the chickpeas and cauliflower florets with olive oil, nutritional yeast, sea salt, pepper, smoked paprika, and garlic powder.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the cauliflower is tender and the chickpeas are golden.
4
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.
5
Place the fresh baby spinach in a serving bowl and top with the warm roasted vegetables.
6
Drizzle with the lemon-yogurt mixture and garnish with hemp seeds and fresh chopped parsley.