Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked quinoa; 0.5 cup canned chickpeas; 0.75 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 1 cup fresh spinach; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 tsp 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 tbsp lemon juice

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 chickpeas and colorful vegetables are layered over fluffy quinoa and finished with a velvety, high-protein lemon yogurt dressing for a bright, savory crunch.

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NUTRITION

Protein

38.5g

Fat

6.3g

Carbs

67.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup canned chickpeas

0.75 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 cup fresh spinach

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp 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 tbsp lemon juice

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
In a bowl, toss the chickpeas, bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
4
While roasting, whisk together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the dressing is creamy.
5
Assemble the bowls by placing the fresh spinach and cooked quinoa at the base.
6
Top with the roasted vegetable and chickpea mixture.
7
Drizzle the lemon yogurt dressing over the top and enjoy warm.