Chickpea and Roasted Vegetable Protein Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Chickpea and Roasted Vegetable Protein Bowl

Oven-roasted zucchini and peppers tossed with protein-packed edamame and chickpeas, finished with a dusting of savory nutritional yeast.

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NUTRITION

183kcal
Protein
16.2g
Fat
5.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

30g Canned Chickpeas

80g Shelled Edamame

80g Zucchini

40g Red Bell Pepper

5g Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain the chickpeas and steam the edamame until tender.

  • 5

    Combine the roasted vegetables, chickpeas, and edamame in a serving bowl.

  • 6

    Toss the mixture with nutritional yeast and a pinch of sea salt to serve.

Chickpea and Roasted Vegetable Protein Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Chickpea and Roasted Vegetable Protein Bowl

Oven-roasted zucchini and peppers tossed with protein-packed edamame and chickpeas, finished with a dusting of savory nutritional yeast.

NUTRITION

183kcal
Protein
16.2g
Fat
5.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

30g Canned Chickpeas

80g Shelled Edamame

80g Zucchini

40g Red Bell Pepper

5g Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain the chickpeas and steam the edamame until tender.

  • 5

    Combine the roasted vegetables, chickpeas, and edamame in a serving bowl.

  • 6

    Toss the mixture with nutritional yeast and a pinch of sea salt to serve.