Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup chickpeas; 0.5 cup cooked quinoa; 0.5 cup non-fat plain Greek yogurt; 2 tbsp nutritional yeast; 0.5 cup broccoli florets; 0.5 cup sliced zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice; 1 tsp Dijon mustard

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 tangy, protein-packed yogurt dressing that adds a creamy finish to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.6g

Fat

9.9g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

0.5 cup cooked quinoa

0.5 cup non-fat plain Greek yogurt

2 tbsp nutritional yeast

0.5 cup broccoli florets

0.5 cup sliced zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the chickpeas, broccoli, and zucchini with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are crispy and vegetables are tender.
4
While roasting, whisk together the Greek yogurt, nutritional yeast, lemon juice, and Dijon mustard in a small bowl to create the dressing.
5
Place the warm cooked quinoa in a bowl and top with the roasted vegetable and chickpea mixture.
6
Drizzle the creamy yogurt dressing over the top and serve immediately.