Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh; 0.5 cup Chickpeas; 0.25 cup Cooked quinoa; 1 cup Broccoli florets; 0.5 cup Non-fat Greek yogurt; 0.25 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Garlic powder; 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

Roasted tempeh and chickpeas served over fluffy quinoa with tender broccoli and a creamy, zesty Greek yogurt drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.3g

Fat

18.6g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

0.5 cup Chickpeas

0.25 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Non-fat Greek yogurt

0.25 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the tempeh into 1/2-inch cubes and place them on the baking sheet along with the rinsed chickpeas and broccoli florets.
3
Drizzle the olive oil over the tempeh and vegetables, then sprinkle with sea salt and black pepper, tossing well to ensure everything is evenly coated.
4
Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden brown and the broccoli is tender.
5
While the vegetables roast, prepare the dressing by whisking together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.
6
Place the warm, cooked quinoa into a serving bowl and top with the roasted tempeh, chickpeas, and broccoli.
7
Drizzle the creamy yogurt sauce over the entire bowl and serve immediately.