Roasted Vegetable and Chickpea Grain Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted broccoli and bell peppers tossed with crispy chickpeas and fluffy quinoa, finished with a creamy, zesty yogurt drizzle that provides a refreshing tang.

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NUTRITION

547kcal
Protein
40.1g
Fat
10.2g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

1 tsp extra virgin olive oil

0.75 cup non-fat plain Greek yogurt

3 tbsp nutritional yeast

1 tbsp fresh lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a large mixing bowl, toss the canned chickpeas, broccoli florets, and diced red bell pepper with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the vegetables are tender and the chickpeas are slightly crispy.

  • 4

    While the vegetables roast, whisk together the non-fat plain Greek yogurt, nutritional yeast, fresh lemon juice, and garlic powder in a small bowl until the sauce is smooth and creamy.

  • 5

    Place the cooked quinoa into a serving bowl and top with the warm roasted vegetable and chickpea mixture.

  • 6

    Drizzle the creamy nutritional yeast sauce generously over the bowl and serve immediately while warm.

Roasted Vegetable and Chickpea Grain Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted broccoli and bell peppers tossed with crispy chickpeas and fluffy quinoa, finished with a creamy, zesty yogurt drizzle that provides a refreshing tang.

NUTRITION

547kcal
Protein
40.1g
Fat
10.2g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

1 tsp extra virgin olive oil

0.75 cup non-fat plain Greek yogurt

3 tbsp nutritional yeast

1 tbsp fresh lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a large mixing bowl, toss the canned chickpeas, broccoli florets, and diced red bell pepper with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the vegetables are tender and the chickpeas are slightly crispy.

  • 4

    While the vegetables roast, whisk together the non-fat plain Greek yogurt, nutritional yeast, fresh lemon juice, and garlic powder in a small bowl until the sauce is smooth and creamy.

  • 5

    Place the cooked quinoa into a serving bowl and top with the warm roasted vegetable and chickpea mixture.

  • 6

    Drizzle the creamy nutritional yeast sauce generously over the bowl and serve immediately while warm.