Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup canned chickpeas; 1 cup non-fat Greek yogurt; 1 large egg; 0.5 cup cooked quinoa; 0.5 tbsp hemp hearts; 1 cup broccoli florets; 0.5 cup red bell pepper; 0 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lemon juice

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 Bowl

Oven-roasted broccoli and chickpeas tossed in garlic and olive oil, served over fluffy quinoa with a creamy yogurt base and a perfectly poached egg.

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NUTRITION

Protein

42.8g

Fat

10.8g

Carbs

52.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup canned chickpeas

1 cup non-fat Greek yogurt

1 large egg

0.5 cup cooked quinoa

0.5 tbsp hemp hearts

1 cup broccoli florets

0.5 cup red bell pepper

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss chickpeas, broccoli, and bell peppers with olive oil, salt, pepper, and garlic powder.
3
Roast for 20 minutes until the vegetables are tender and the chickpeas are slightly crisp.
4
While roasting, poach the egg in simmering water for 3 minutes until the white is set but the yolk is runny.
5
Spread the Greek yogurt onto the bottom of a bowl as a creamy base.
6
Layer the cooked quinoa and roasted vegetables over the yogurt, then top with the poached egg, hemp hearts, and lemon juice.