Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Non-fat plain Greek yogurt; 1 tbsp Lemon juice; 1.5 tbsp Hemp seeds; 1 tbsp Fresh parsley

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 Bowl

Sheet-pan roasted chickpeas and cruciferous vegetables seasoned with smoky spices, served over a creamy, zesty Greek yogurt base for a satisfying crunch.

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NUTRITION

Protein

39.8g

Fat

16.7g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Non-fat plain Greek yogurt

1 tbsp Lemon juice

1.5 tbsp Hemp seeds

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 large bowl, toss the rinsed chickpeas, broccoli, and cauliflower with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.
4
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crispy.
5
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until the mixture is smooth and spreadable.
6
Spread the yogurt mixture across the bottom of a serving bowl.
7
Top the yogurt base with the roasted vegetables and chickpeas.
8
Garnish with hemp seeds and freshly chopped parsley before serving.