Name: Roasted Vegetable and Chickpea Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup cooked quinoa; 0.5 cup chickpeas; 0.75 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 1 cup broccoli florets; 1 cup bell pepper; 0 tbsp extra virgin olive oil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tsp dried oregano

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 colorful vegetables tossed in a zesty, protein-packed yogurt dressing for a satisfying bowl with a vibrant crunch.

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NUTRITION

Protein

39.3g

Fat

4.9g

Carbs

67.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup cooked quinoa

0.5 cup chickpeas

0.75 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 cup broccoli florets

1 cup bell pepper

0 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a large bowl, toss the chickpeas, broccoli florets, and sliced bell pepper with the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
3
Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.
4
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.
5
While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.
6
Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.
7
Drizzle the creamy yogurt dressing over the top before serving.