Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup chickpeas; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 cup non-fat Greek yogurt; 1.5 tbsp hemp seeds; 2 tbsp nutritional yeast; 0.5 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 crisp vegetables tossed in a savory nutritional yeast seasoning, finished with a velvety lemon-garlic yogurt drizzle.

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NUTRITION

Protein

45.8g

Fat

14.6g

Carbs

71.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.75 cup non-fat Greek yogurt

1.5 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the drained chickpeas, broccoli florets, and sliced red bell pepper on the sheet; drizzle with olive oil and sprinkle with sea salt, black pepper, and nutritional yeast.
3
Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer to ensure even roasting.
4
Roast in the oven for 20 to 25 minutes, or until the chickpeas are slightly crunchy and the broccoli edges are golden brown.
5
While roasting, whisk together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl until the sauce is smooth.
6
Transfer the roasted mixture to a serving bowl, drizzle with the yogurt sauce, and top with hemp seeds for an extra protein boost.