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; 1 cup broccoli florets; 1 cup cauliflower florets; 0.25 cup cooked quinoa; 0.5 tbsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp smoked paprika; 2 tbsp nutritional yeast; 0.75 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1 tsp garlic powder; 2 tbsp hemp seeds

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 colorful vegetables tossed in aromatic spices, served over fluffy quinoa with a creamy, protein-packed lemon-yogurt drizzle.

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NUTRITION

Protein

44.2g

Fat

21.5g

Carbs

59.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.25 cup cooked quinoa

0.5 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp smoked paprika

2 tbsp nutritional yeast

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp garlic powder

2 tbsp hemp seeds

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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, broccoli, and cauliflower with avocado oil, sea salt, black pepper, smoked paprika, and nutritional yeast 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 vegetables are tender and slightly charred.
4
While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl to create a smooth dressing.
5
Divide the cooked quinoa into serving bowls, top with the roasted vegetable and chickpea mixture, drizzle with the yogurt sauce, and sprinkle with hemp seeds.