Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup chickpeas; 1.5 cup broccoli florets; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.75 cup plain non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 tbsp hemp hearts; 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 Bowl

Sheet-pan roasted broccoli and chickpeas tossed in savory spices, served over a creamy, protein-packed yogurt base with a satisfyingly crunchy hemp seed finish.

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NUTRITION

Protein

57.3g

Fat

15.0g

Carbs

60.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

1.5 cup broccoli florets

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.75 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the rinsed chickpeas completely dry with a clean towel to ensure they get crispy.
3
Toss the chickpeas and broccoli florets on the baking sheet with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4
Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are slightly golden.
5
In a small bowl, whisk together the Greek yogurt, nutritional yeast, and lemon juice until smooth.
6
Spread the yogurt mixture at the bottom of a serving bowl and top with the roasted vegetables and chickpeas.
7
Sprinkle the hemp hearts over the top before serving.