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; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic; 3 tbsp nutritional yeast; 1 tbsp hemp hearts

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

Oven-roasted chickpeas and vibrant broccoli florets tossed in smoky spices and served with a creamy, zesty lemon-yogurt drizzle.

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NUTRITION

Protein

47.1g

Fat

15.1g

Carbs

71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

3 tbsp nutritional yeast

1 tbsp hemp hearts

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PREPARATION

1
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
2. In a large bowl, toss the chickpeas, broccoli, and bell pepper with olive oil, cumin, smoked paprika, sea salt, and black pepper until well coated.
3
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.
4
4. While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.
5
5. Once roasted, transfer the vegetables and chickpeas to a serving bowl, sprinkle with nutritional yeast and hemp hearts, and finish with a generous drizzle of the lemon-yogurt sauce.