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 Broccoli florets; 1 cup Cauliflower florets; 1 tsp Extra virgin olive oil; 2 tbsp Nutritional yeast; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Non-fat Greek yogurt; 1 tbsp Hemp seeds; 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 colorful vegetables tossed in savory nutritional yeast, served over a creamy, protein-rich Greek yogurt base for a satisfying crunch.

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NUTRITION

Protein

42.1g

Fat

11.8g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Non-fat Greek yogurt

1 tbsp Hemp seeds

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a large mixing bowl, combine the chickpeas, broccoli florets, and cauliflower florets.
3
Drizzle with extra virgin olive oil and sprinkle with nutritional yeast, garlic powder, sea salt, and black pepper, tossing until evenly coated.
4
Spread the vegetable mixture in a single layer on the prepared baking sheet.
5
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender-crisp and the chickpeas have a slight golden crunch.
6
While roasting, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth.
7
To assemble, spread the lemon-yogurt mixture at the base of a large bowl.
8
Top with the roasted vegetable and chickpea mixture, then finish by sprinkling the hemp seeds over the top.