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 Chickpeas; 1 cup Non-fat Greek yogurt; 0.5 cup Cooked quinoa; 0.5 oz Feta cheese; 0.5 cup Broccoli florets; 0.5 cup Cauliflower florets; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 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 crisp vegetables served over fluffy quinoa with a tangy Greek yogurt sauce and savory feta crumbles.

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NUTRITION

Protein

43.8g

Fat

13.4g

Carbs

73.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Non-fat Greek yogurt

0.5 cup Cooked quinoa

0.5 oz Feta cheese

0.5 cup Broccoli florets

0.5 cup Cauliflower florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chickpeas, broccoli, and cauliflower with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
3
Spread the vegetables and chickpeas in a single layer on the baking sheet and roast for 20 minutes until the vegetables are tender and the chickpeas are slightly crisp.
4
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth.
5
Place the cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.
6
Drizzle the lemon-yogurt sauce over the bowl and finish by sprinkling with the crumbled feta cheese.