Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked quinoa; 0.5 cup chickpeas; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 1 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 1 tbsp hemp seeds; 1 tbsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Vegetable and Chickpea Grain Bowl

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 Grain Bowl

Sheet-pan roasted broccoli and chickpeas tossed in savory spices, served over fluffy quinoa with a creamy, protein-packed lemon-yogurt drizzle.

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NUTRITION

Protein

47.7g

Fat

13.4g

Carbs

67.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 tbsp hemp seeds

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Place the chickpeas, broccoli florets, and sliced bell pepper on the baking sheet.
3
Drizzle with olive oil and sprinkle with smoked paprika, sea salt, and black pepper, tossing to coat the vegetables evenly.
4
Roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crisp.
5
While roasting, whisk together the Greek yogurt, nutritional yeast, lemon juice, and garlic powder in a small bowl until the sauce is smooth.
6
To assemble, divide the cooked quinoa into serving bowls and top with the roasted vegetable and chickpea mixture.
7
Drizzle the creamy yogurt sauce over the top and finish with a sprinkle of hemp seeds for added texture.