Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.25 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 Nonfat Greek yogurt; 1 tbsp Lemon juice; 1 large Egg; 1 tbsp Hemp seeds

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 chickpeas and vibrant vegetables tossed in a creamy, zesty lemon-yogurt sauce for a satisfyingly crunchy texture.

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NUTRITION

Protein

45.8g

Fat

15g

Carbs

60.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.25 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 Nonfat Greek yogurt

1 tbsp Lemon juice

1 large Egg

1 tbsp Hemp seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a large bowl, toss the chickpeas, broccoli, and bell pepper with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
3
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the chickpeas are golden and crisp.
4
While the vegetables roast, whisk together the nonfat Greek yogurt and lemon juice in a small bowl to create a smooth dressing.
5
Peel and halve the hard-boiled egg.
6
Transfer the roasted vegetable and chickpea mixture to a serving bowl, top with the egg halves, drizzle with the lemon-yogurt sauce, and finish with a sprinkle of hemp seeds.