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 cooked chickpeas; 0.5 cup cooked quinoa; 1 cup non-fat Greek yogurt; 1 cup broccoli florets; 1 medium red bell pepper; 0.25 tsp olive oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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 vibrant vegetables served over fluffy quinoa with a zesty, creamy lemon-yogurt drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.3g

Fat

6.5g

Carbs

69.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

0.5 cup cooked quinoa

1 cup non-fat Greek yogurt

1 cup broccoli florets

1 medium red bell pepper

0.25 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Place the chickpeas, broccoli florets, and sliced bell peppers on the sheet, then drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
3
Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer to ensure even roasting.
4
Roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crisp and golden.
5
While roasting, whisk together the Greek yogurt and lemon juice in a small bowl until the consistency is smooth and pourable.
6
Divide the warm cooked quinoa into bowls, top with the roasted mixture, and finish with a generous drizzle of the creamy lemon-yogurt sauce.