Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted broccoli, cauliflower, and chickpeas tossed in savory spices, finished with a creamy lemon-yogurt drizzle and a crunchy hemp heart topping.

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NUTRITION

510kcal
Protein
50.0g
Fat
22.2g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

3 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    In a large mixing bowl, combine the rinsed chickpeas, broccoli florets, and cauliflower florets.

  • 3

    Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing until everything is evenly coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the edges are golden and crisp.

  • 5

    While the vegetables roast, whisk together the plain non-fat Greek yogurt and lemon juice in a small bowl until smooth and pourable.

  • 6

    Transfer the roasted vegetables and chickpeas to a serving bowl, drizzle with the creamy lemon-yogurt sauce, and garnish with hemp hearts, nutritional yeast, and fresh parsley.

Roasted Vegetable and Chickpea Bowl

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

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted broccoli, cauliflower, and chickpeas tossed in savory spices, finished with a creamy lemon-yogurt drizzle and a crunchy hemp heart topping.

NUTRITION

510kcal
Protein
50.0g
Fat
22.2g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

3 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    In a large mixing bowl, combine the rinsed chickpeas, broccoli florets, and cauliflower florets.

  • 3

    Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing until everything is evenly coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the edges are golden and crisp.

  • 5

    While the vegetables roast, whisk together the plain non-fat Greek yogurt and lemon juice in a small bowl until smooth and pourable.

  • 6

    Transfer the roasted vegetables and chickpeas to a serving bowl, drizzle with the creamy lemon-yogurt sauce, and garnish with hemp hearts, nutritional yeast, and fresh parsley.