Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted chickpeas and cauliflower florets tossed in savory spices, served over a bed of edamame with a creamy, high-protein herb yogurt dollop.

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NUTRITION

474kcal
Protein
42.5g
Fat
12.0g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Shelled edamame

1 cup Cauliflower florets

0.75 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the chickpeas and cauliflower florets with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the seasoned chickpeas and cauliflower in a single layer on the prepared baking sheet and roast for 20-25 minutes until the cauliflower is tender and the chickpeas are slightly crispy.

  • 4

    While the vegetables roast, steam or microwave the shelled edamame according to package directions until heated through and bright green.

  • 5

    In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, lemon juice, and chopped fresh parsley to create a thick, protein-rich sauce.

  • 6

    Assemble the bowl by placing the roasted cauliflower, chickpeas, and edamame together, then top with a generous dollop of the herb yogurt sauce before serving.

Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted chickpeas and cauliflower florets tossed in savory spices, served over a bed of edamame with a creamy, high-protein herb yogurt dollop.

NUTRITION

474kcal
Protein
42.5g
Fat
12.0g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Shelled edamame

1 cup Cauliflower florets

0.75 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the chickpeas and cauliflower florets with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the seasoned chickpeas and cauliflower in a single layer on the prepared baking sheet and roast for 20-25 minutes until the cauliflower is tender and the chickpeas are slightly crispy.

  • 4

    While the vegetables roast, steam or microwave the shelled edamame according to package directions until heated through and bright green.

  • 5

    In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, lemon juice, and chopped fresh parsley to create a thick, protein-rich sauce.

  • 6

    Assemble the bowl by placing the roasted cauliflower, chickpeas, and edamame together, then top with a generous dollop of the herb yogurt sauce before serving.