Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Chickpeas; 1 cup Cauliflower; 0.75 cup Plain non-fat Greek yogurt; 1 tsp Extra virgin olive oil; 1 tsp Curry powder; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Nutritional yeast; 1 tbsp Fresh cilantro; 1 tsp Lemon juice

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 Curry

Oven-roasted cauliflower and chickpeas tossed in aromatic curry spices, served over a creamy, protein-rich Greek yogurt base for a velvety finish.

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NUTRITION

Protein

55.2g

Fat

10.8g

Carbs

68.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Chickpeas

1 cup Cauliflower

0.75 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

1 tbsp Fresh cilantro

1 tsp 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 large mixing bowl, toss the chickpeas and cauliflower with olive oil, curry powder, turmeric, sea salt, and black pepper until evenly coated.
3
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes until the cauliflower is tender and the chickpeas are golden.
4
In a small bowl, whisk together the Greek yogurt, nutritional yeast, and lemon juice until the mixture is smooth and creamy.
5
Spoon the yogurt base onto a plate, top with the warm roasted vegetables and chickpeas, and garnish with fresh cilantro.