Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 0.25 cup cooked quinoa; 1 cup broccoli florets; 1 medium red bell pepper; 0.25 tsp olive oil; 3 tbsp nutritional yeast; 0.5 cup nonfat Greek yogurt; 0.5 tbsp hemp seeds; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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 roasted broccoli and chickpeas tossed in savory nutritional yeast, served over fluffy quinoa with a creamy, zesty Greek yogurt dollop.

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NUTRITION

Protein

35.3g

Fat

8.9g

Carbs

62.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

0.25 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

0.25 tsp olive oil

3 tbsp nutritional yeast

0.5 cup nonfat Greek yogurt

0.5 tbsp hemp seeds

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss chickpeas, broccoli, and sliced bell pepper with olive oil, salt, pepper, and garlic powder.
3
Roast for 20 minutes until the vegetables are tender and the chickpeas are slightly crispy.
4
Remove from oven and immediately toss the hot vegetables with nutritional yeast.
5
In a small bowl, whisk together the Greek yogurt and lemon juice for the dressing.
6
Assemble the bowl by placing quinoa at the base, topping with the roasted mixture.
7
Drizzle with the yogurt sauce and sprinkle with hemp seeds before serving.