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 Chickpeas; 1 cup Broccoli florets; 1 medium Red bell pepper; 0.25 cup Quinoa; 0.5 cup Non-fat Greek yogurt; 3 tbsp Nutritional yeast; 1 tbsp Hemp seeds; 0 tsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

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 colorful vegetables served over fluffy quinoa with a tangy, protein-packed yogurt drizzle that adds a creamy finish.

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NUTRITION

Protein

40.7g

Fat

10.9g

Carbs

80.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

1 medium Red bell pepper

0.25 cup Quinoa

0.5 cup Non-fat Greek yogurt

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

0 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
In a large bowl, toss the chickpeas, broccoli, and sliced bell pepper with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the broccoli is charred and chickpeas are slightly crisp.
4
While roasting, prepare the sauce by whisking together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl.
5
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted vegetable and chickpea mixture.
6
Garnish with hemp seeds and a generous drizzle of the savory yogurt sauce before serving.