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

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 broccoli served over fluffy quinoa with a velvety lemon-yogurt sauce and a savory dusting of nutritional yeast.

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NUTRITION

Protein

37.6g

Fat

11.1g

Carbs

81.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

1 cup canned chickpeas

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Drain and rinse the chickpeas, then use a clean kitchen towel to pat them very dry to ensure they get crispy.
3
Place the chickpeas and broccoli florets on the baking sheet and toss with the olive oil, sea salt, black pepper, and garlic powder.
4
Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the chickpeas are golden and the broccoli is tender with charred edges.
5
While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the sauce is creamy and smooth.
6
Place the warm cooked quinoa into a serving bowl as the base.
7
Top the quinoa with the roasted chickpeas and broccoli, then finish by drizzling the savory lemon-yogurt sauce over the entire bowl.