YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted vegetables and chickpeas tossed in smoky spices, served over a creamy, protein-packed lemon-garlic yogurt base with a savory nutritional yeast finish.
INGREDIENTS
0.75 cup canned chickpeas
1 cup broccoli florets
0.5 cup red bell pepper
0.25 cup red onion
0.25 tbsp extra virgin olive oil
1 cup non-fat plain Greek yogurt
3 tbsp nutritional yeast
1 tbsp lemon juice
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel.
Place the chickpeas, broccoli florets, sliced red bell pepper, and sliced red onion on the baking sheet.
Drizzle with olive oil and sprinkle with smoked paprika, sea salt, and black pepper, tossing well to coat evenly.
Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp.
While the vegetables roast, combine the Greek yogurt, lemon juice, and minced garlic in a small bowl, whisking until smooth.
Spread the yogurt mixture into the bottom of a serving bowl.
Top the yogurt with the roasted vegetable and chickpea mixture.
Finish by sprinkling the nutritional yeast over the entire bowl before serving.