Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Canned chickpeas; 1 cup Broccoli florets; 0.25 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.13 cup Cooked quinoa; 0.5 cup Nonfat Greek yogurt; 1 tsp Lemon juice; 0.25 oz Feta cheese; 1 tbsp Hemp hearts

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

Sheet-pan roasted broccoli and chickpeas tossed in savory spices, served over fluffy quinoa with a creamy, zesty lemon-yogurt drizzle.

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NUTRITION

Protein

43.8g

Fat

14.7g

Carbs

65.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.13 cup Cooked quinoa

0.5 cup Nonfat Greek yogurt

1 tsp Lemon juice

0.25 oz Feta cheese

1 tbsp Hemp hearts

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.
3
Place the chickpeas and broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss well to coat and spread the vegetables in a single layer, then roast for 20 to 25 minutes until the broccoli is charred and chickpeas are golden.
5
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.
6
Place the warm cooked quinoa in the base of a bowl and top with the roasted broccoli and chickpea mixture.
7
Garnish with crumbled feta cheese and hemp hearts, then finish by drizzling the lemon-yogurt sauce over the top.