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

Roasted Vegetable and Chickpea Grain Bowl

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 Grain Bowl

Sheet-pan roasted vegetables and crispy chickpeas served over fluffy quinoa with a tangy, protein-packed yogurt drizzle that adds a creamy finish.

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NUTRITION

Protein

33.0g

Fat

9.8g

Carbs

53.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup cooked quinoa

0.5 cup canned chickpeas

1 cup broccoli florets

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tsp garlic powder

1 tbsp hemp hearts

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat chickpeas dry and toss them on the baking sheet with broccoli, olive oil, salt, and pepper.
3
Roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and garlic powder to create the dressing.
5
Place the cooked quinoa in a serving bowl and top with the roasted vegetables and chickpeas.
6
Drizzle with the yogurt sauce and garnish with hemp hearts and fresh parsley.