Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Sheet-pan roasted chickpeas and vibrant vegetables are tossed in savory nutritional yeast and served over fluffy quinoa with a zesty yogurt drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

562kcal
Protein
42.4g
Fat
10.2g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked chickpeas

0.5 cup Cooked quinoa

0.75 cup Plain nonfat Greek yogurt

3 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

  • 3

    Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until every piece is evenly coated.

  • 4

    Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crisp.

  • 5

    While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the sauce is smooth and creamy.

  • 6

    Place the warm cooked quinoa in a serving bowl and pile the roasted vegetable and chickpea mixture on top.

  • 7

    Finish the bowl by drizzling the savory yogurt sauce over the top and serve immediately.

Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Sheet-pan roasted chickpeas and vibrant vegetables are tossed in savory nutritional yeast and served over fluffy quinoa with a zesty yogurt drizzle.

NUTRITION

562kcal
Protein
42.4g
Fat
10.2g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked chickpeas

0.5 cup Cooked quinoa

0.75 cup Plain nonfat Greek yogurt

3 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

  • 3

    Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until every piece is evenly coated.

  • 4

    Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crisp.

  • 5

    While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the sauce is smooth and creamy.

  • 6

    Place the warm cooked quinoa in a serving bowl and pile the roasted vegetable and chickpea mixture on top.

  • 7

    Finish the bowl by drizzling the savory yogurt sauce over the top and serve immediately.