Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Cooked quinoa; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Chopped red bell pepper; 1 cup Nonfat Greek yogurt; 1 tbsp Hemp seeds; 0.5 tsp Olive oil; 1 tbsp Lemon juice; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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

Roasted chickpeas and colorful vegetables served over fluffy quinoa with a creamy, protein-packed lemon-garlic yogurt sauce.

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NUTRITION

Protein

38.8g

Fat

10.8g

Carbs

60.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Cooked quinoa

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Chopped red bell pepper

1 cup Nonfat Greek yogurt

1 tbsp Hemp seeds

0.5 tsp Olive oil

1 tbsp Lemon juice

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a large bowl, toss the chickpeas, broccoli, and bell pepper with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and chickpeas are slightly crisp.
4
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl to create a smooth dressing.
5
Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.
6
Drizzle the creamy lemon-garlic sauce over the bowl and finish with a sprinkle of hemp seeds for extra protein and crunch.