Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked quinoa; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 cup Fresh spinach; 0.75 cup Non-fat Greek yogurt; 2.5 tbsp Hemp hearts; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice

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

Oven-roasted broccoli and chickpeas served over fluffy quinoa with a tangy Greek yogurt drizzle and nutty hemp hearts.

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NUTRITION

Protein

41.0g

Fat

16.2g

Carbs

66.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Fresh spinach

0.75 cup Non-fat Greek yogurt

2.5 tbsp Hemp hearts

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Place the broccoli florets and chickpeas on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.
3
Roast the vegetables and chickpeas for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.
4
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create a creamy dressing.
5
Place the fresh spinach in a serving bowl and top with the cooked quinoa, roasted broccoli, and roasted chickpeas.
6
Drizzle the yogurt dressing over the bowl and garnish with hemp hearts for a protein boost.