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 chickpeas; 2 cup cauliflower florets; 0.5 tsp olive oil; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic; 2 tbsp nutritional yeast

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

Sheet-pan cauliflower and chickpeas roasted until golden and crisp, served over a creamy, zesty Greek yogurt base with a sprinkle of savory nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.9g

Fat

6.9g

Carbs

59.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

2 cup cauliflower florets

0.5 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

2 tbsp nutritional yeast

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a large bowl, toss the chickpeas and cauliflower florets with the olive oil, smoked paprika, cumin, sea salt, and black pepper until evenly coated.
3
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the cauliflower is tender and the chickpeas are slightly crunchy.
4
While the vegetables are roasting, whisk together the non-fat Greek yogurt, lemon juice, and minced garlic in a small bowl until the mixture is smooth and creamy.
5
Spread the seasoned yogurt mixture across the bottom of a wide serving bowl to create a flavorful base.
6
Top the yogurt with the warm roasted cauliflower and chickpeas, then finish the dish with a generous dusting of nutritional yeast for a savory boost.