Roasted Vegetable and Chickpea Rice Bowl

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

Roasted Vegetable and Chickpea Rice Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Rice Bowl

Sheet-pan roasted chickpeas and vibrant vegetables served over nutty brown rice with a creamy, protein-packed lemon yogurt drizzle that adds a bright, zesty finish.

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NUTRITION

494kcal
Protein
37.9g
Fat
12.7g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 cup cooked brown rice

0.75 cup non-fat greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

2 tbsp nutritional yeast

1 tbsp fresh parsley

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, toss the chickpeas, broccoli florets, and diced bell pepper with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

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

  • 5

    To assemble, place the cooked brown rice in a bowl, top with the roasted vegetable mixture, sprinkle with hemp hearts and fresh parsley, and finish with a generous dollop of the lemon yogurt sauce.

Roasted Vegetable and Chickpea Rice Bowl

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

Roasted Vegetable and Chickpea Rice Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Rice Bowl

Sheet-pan roasted chickpeas and vibrant vegetables served over nutty brown rice with a creamy, protein-packed lemon yogurt drizzle that adds a bright, zesty finish.

NUTRITION

494kcal
Protein
37.9g
Fat
12.7g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 cup cooked brown rice

0.75 cup non-fat greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

2 tbsp nutritional yeast

1 tbsp fresh parsley

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, toss the chickpeas, broccoli florets, and diced bell pepper with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.

  • 4

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

  • 5

    To assemble, place the cooked brown rice in a bowl, top with the roasted vegetable mixture, sprinkle with hemp hearts and fresh parsley, and finish with a generous dollop of the lemon yogurt sauce.