Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.13 cup Cooked quinoa; 0.75 cup Cooked chickpeas; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0 tbsp Olive oil; 1 cup Non-fat Greek yogurt; 3 tbsp Nutritional yeast; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.25 tsp Smoked paprika; 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

Oven-roasted chickpeas and vibrant vegetables served over fluffy quinoa with a zesty, high-protein yogurt dressing for a satisfying bowl with a delightful crunch.

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NUTRITION

Protein

48.0g

Fat

5.5g

Carbs

71.6g

SERVINGS

1 serving

INGREDIENTS

0.13 cup Cooked quinoa

0.75 cup Cooked chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0 tbsp Olive oil

1 cup Non-fat Greek yogurt

3 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper for easy cleanup.
2
In a mixing bowl, combine the cooked chickpeas, broccoli florets, and red bell pepper with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until well coated.
3
Transfer the mixture to the baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the chickpeas have a slight crisp.
4
While the vegetables roast, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl to create a thick, savory dressing.
5
To serve, divide the cooked quinoa into bowls, top with the warm roasted vegetables and chickpeas, and finish with a generous drizzle of the creamy yogurt sauce.