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 cups broccoli florets; 1 cup red bell pepper; 0.25 tbsp olive oil; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 cup non-fat plain Greek yogurt; 1 tbsp lemon juice; 1 tbsp hemp hearts; 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

Roasted broccoli and chickpeas tossed in smoky spices and served over a creamy, protein-packed lemon yogurt base for a vibrant and satisfying meal.

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NUTRITION

Protein

56.0g

Fat

13.4g

Carbs

81.0g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

1.5 cups broccoli florets

1 cup red bell pepper

0.25 tbsp olive oil

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F.
2
Rinse and drain chickpeas then pat dry with a paper towel.
3
Toss chickpeas, broccoli, and bell pepper with olive oil, paprika, salt, and pepper on a large baking sheet.
4
Roast for 20 minutes until vegetables are tender and chickpeas are slightly crispy.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
6
Spread the yogurt mixture onto the bottom of a serving bowl.
7
Top with the roasted vegetable and chickpea mixture.
8
Garnish with hemp hearts and fresh parsley before serving.