YOUR SOLIN GENERATED RECIPE
Chickpea and Roasted Vegetable Rice Bowl
Oven-roasted chickpeas and vibrant bell peppers tossed with aromatic spices and served over fluffy rice with a savory, creamy yogurt drizzle.
INGREDIENTS
0.75 cups cooked chickpeas
0.13 cup cooked white rice
1 medium red bell pepper
0.5 medium red onion
1 cup cherry tomatoes
0.5 cup nonfat Greek yogurt
2 tbsp nutritional yeast
0 tsp olive oil
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper and red onion into bite-sized pieces, and slice the cherry tomatoes in half.
In a large bowl, toss the chickpeas, bell pepper, onion, and tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread the vegetable mixture in a single layer on the baking sheet and roast for 20 minutes until the vegetables are tender and slightly charred.
While the vegetables roast, whisk together the nonfat Greek yogurt and nutritional yeast in a small bowl to create a thick, savory dressing.
Divide the cooked white rice into bowls, top with the roasted chickpea and vegetable mixture, and finish with a generous dollop of the yogurt sauce and fresh parsley.