Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Tempeh; 0.25 cup Cooked chickpeas; 0.25 cup Cooked quinoa; 1 cup Broccoli florets; 0.75 cup Non-fat Greek yogurt; 0.5 tsp Olive oil; 1 tbsp Nutritional yeast; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 tempeh and chickpeas tossed with crisp broccoli over a bed of fluffy quinoa, drizzled with a zesty, creamy lemon-yogurt sauce.

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NUTRITION

Protein

46.9g

Fat

14.8g

Carbs

52.0g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

0.25 cup Cooked chickpeas

0.25 cup Cooked quinoa

1 cup Broccoli florets

0.75 cup Non-fat Greek yogurt

0.5 tsp Olive oil

1 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Cut the tempeh into bite-sized cubes.
3
In a large mixing bowl, combine the tempeh cubes, cooked chickpeas, and broccoli florets.
4
Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing well to coat evenly.
5
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender.
6
In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, and nutritional yeast until smooth.
7
Place the warm cooked quinoa in the base of a serving bowl.
8
Top the quinoa with the roasted vegetable and protein mixture.
9
Drizzle the creamy lemon-yogurt sauce over the bowl and enjoy immediately.