Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas; 0.5 cup cooked quinoa; 1 cup non-fat Greek yogurt; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp 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

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

Oven-roasted chickpeas and vibrant vegetables served over fluffy quinoa with a creamy, zesty lemon-yogurt sauce for a satisfying crunch.

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NUTRITION

Protein

44.6g

Fat

11.5g

Carbs

88.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked quinoa

1 cup non-fat Greek yogurt

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp 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

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PREPARATION

1
Preheat oven to 400°F.
2
Toss chickpeas, broccoli, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
3
Roast for 20 minutes until vegetables are tender and chickpeas are slightly crispy.
4
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
5
Place the cooked quinoa in a bowl and top with the roasted vegetable and chickpea mixture.
6
Drizzle the lemon-yogurt sauce over the top and serve warm.