Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked chickpeas; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 0.5 cup Non-fat Greek yogurt; 2 tbsp Nutritional yeast; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika

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

Crispy roasted broccoli and chickpeas tossed in smoky spices, served over edamame with a velvety lemon-garlic yogurt sauce that adds a bright finish.

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NUTRITION

Protein

42.3g

Fat

16.2g

Carbs

67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked chickpeas

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

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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 cooked chickpeas and broccoli florets with the extra virgin olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
3
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are slightly crispy.
4
While the vegetables roast, steam the shelled edamame according to package instructions until bright green and tender.
5
In a small bowl, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice until the sauce is smooth and creamy.
6
Assemble the bowl by placing the steamed edamame at the base, topping with the roasted broccoli and chickpeas, and finishing with a generous drizzle of the savory yogurt sauce.