YOUR SOLIN GENERATED RECIPE
High-Protein Roasted Vegetable Medley
Oven-roasted sweet potatoes and crisp broccoli florets served over a creamy, protein-rich Greek yogurt base with a drizzle of herb-infused oil.
INGREDIENTS
1 medium sweet potato
1 cup broccoli florets
1 cup red bell pepper
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1.5 cup non-fat plain Greek yogurt
1 tbsp hemp seeds
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the sweet potato into half-inch cubes and chop the broccoli and bell pepper into uniform bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, sea salt, black pepper, and garlic powder until every piece is well-coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning.
Roast for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred.
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until the consistency is smooth and light.
Spread the yogurt mixture across the bottom of a shallow bowl or plate to create a creamy base for the meal.
Pile the warm roasted vegetables directly onto the yogurt and finish by sprinkling hemp seeds over the top for added texture.