Roasted Vegetable and Chickpea Grain Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted chickpeas and vibrant vegetables served over a bed of fluffy quinoa and finished with a creamy, protein-packed lemon-garlic dressing for a satisfying crunch.

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NUTRITION

525kcal
Protein
33.6g
Fat
13.2g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup canned chickpeas

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they crisp up during roasting.

  • 3

    Place the chickpeas, broccoli florets, and sliced red bell pepper on the prepared baking sheet.

  • 4

    Drizzle the vegetables and chickpeas with avocado oil and sprinkle with sea salt, black pepper, and smoked paprika.

  • 5

    Toss everything together until evenly coated, then spread into a single layer and roast for 20 to 25 minutes until the vegetables are tender and chickpeas are golden.

  • 6

    While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, nutritional yeast, and garlic powder in a small bowl until smooth.

  • 7

    Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.

  • 8

    Drizzle the creamy lemon-garlic dressing over the bowl and serve immediately.

Roasted Vegetable and Chickpea Grain Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted chickpeas and vibrant vegetables served over a bed of fluffy quinoa and finished with a creamy, protein-packed lemon-garlic dressing for a satisfying crunch.

NUTRITION

525kcal
Protein
33.6g
Fat
13.2g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup canned chickpeas

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they crisp up during roasting.

  • 3

    Place the chickpeas, broccoli florets, and sliced red bell pepper on the prepared baking sheet.

  • 4

    Drizzle the vegetables and chickpeas with avocado oil and sprinkle with sea salt, black pepper, and smoked paprika.

  • 5

    Toss everything together until evenly coated, then spread into a single layer and roast for 20 to 25 minutes until the vegetables are tender and chickpeas are golden.

  • 6

    While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, nutritional yeast, and garlic powder in a small bowl until smooth.

  • 7

    Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.

  • 8

    Drizzle the creamy lemon-garlic dressing over the bowl and serve immediately.