Name: Roasted Chickpea and Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.66 cup Chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 tsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Non-fat Greek yogurt; 1 tbsp Lemon juice; 2 tbsp Nutritional yeast; 1 tbsp Hemp hearts; 1 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl

Golden roasted chickpeas and charred vegetables served over a bed of fresh greens with a zesty Greek yogurt drizzle and nutty hemp seeds.

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NUTRITION

Protein

44.5g

Fat

11.3g

Carbs

61.2g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 cup Baby spinach

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they become crunchy when roasted.
3
On the baking sheet, toss the chickpeas, broccoli florets, and chopped red bell pepper with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
4
Spread the mixture in a single layer and roast for 20 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.
5
While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is creamy and smooth.
6
Place the baby spinach in a large serving bowl as the base.
7
Top the spinach with the warm roasted chickpea and vegetable mixture, drizzle with the zesty yogurt sauce, and finish with a sprinkle of nutty hemp hearts.