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 canned chickpeas; 1 cup cauliflower florets; 1 cup kale; 1 cup nonfat Greek yogurt; 3 tbsp hemp hearts; 0.25 tbsp olive oil; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 clove garlic

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

Spiced cauliflower and chickpeas roasted until golden and served over massaged kale with a velvety lemon-garlic yogurt sauce and nutty hemp seeds.

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NUTRITION

Protein

48.6g

Fat

22.4g

Carbs

58.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

1 cup cauliflower florets

1 cup kale

1 cup nonfat Greek yogurt

3 tbsp hemp hearts

0.25 tbsp olive oil

0.5 tsp cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, sea salt, and black pepper.
3
Spread the mixture evenly on the sheet and roast for 20-25 minutes until the cauliflower is tender and the chickpeas are slightly crisp.
4
While roasting, whisk together the nonfat Greek yogurt, lemon juice, and minced garlic in a small bowl to create a smooth sauce.
5
Massage the kale in a large bowl with a splash of lemon juice until the leaves are softened and vibrant green.
6
Top the massaged kale with the roasted vegetables and chickpeas, drizzle with the yogurt sauce, and finish with a sprinkle of hemp hearts.