YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Power Bowl
Vibrant vegetables and chickpeas roasted until crisp, served over fluffy quinoa and drizzled with a creamy, savory nutritional yeast dressing.
INGREDIENTS
0.75 cup canned chickpeas
1 cup broccoli florets
0.5 cup red bell pepper
0.25 tsp extra virgin olive oil
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cooked quinoa
0.5 cup plain non-fat Greek yogurt
2 tbsp nutritional yeast
1 tbsp hemp hearts
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.
Place the chickpeas, broccoli florets, and sliced red bell pepper onto the baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing well to coat evenly.
Roast the vegetables and chickpeas for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are slightly golden.
While the vegetables roast, prepare the protein dressing by whisking together the Greek yogurt, nutritional yeast, hemp hearts, and lemon juice in a small bowl.
Place the warm cooked quinoa in the base of a serving bowl.
Top the quinoa with the roasted vegetable and chickpea mixture.
Drizzle the creamy nutritional yeast dressing over the top and serve immediately.