Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 cup nonfat Greek yogurt; 1 tbsp hemp hearts; 1 tbsp fresh lemon juice

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 a creamy lemon-yogurt base with a nutty hemp heart crunch.

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NUTRITION

Protein

41.1g

Fat

11.2g

Carbs

57.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup nonfat Greek yogurt

1 tbsp hemp hearts

1 tbsp fresh lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat chickpeas dry with a paper towel to ensure they get crispy.
3
Toss chickpeas, broccoli, and red bell pepper with olive oil, salt, pepper, and garlic powder on the baking sheet.
4
Roast for 20-25 minutes until the vegetables are tender and the chickpeas are slightly golden.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
6
Spread the yogurt mixture at the bottom of a serving bowl.
7
Top with the roasted vegetable and chickpea mixture.
8
Sprinkle hemp hearts over the top before serving.