Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 1 tsp Olive oil; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 cup Plain non-fat Greek yogurt; 3 tbsp Nutritional yeast; 2 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 vegetables and chickpeas seasoned with garlic, served with a velvety lemon-yogurt dressing and a sprinkle of hemp hearts.

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NUTRITION

Protein

41.5g

Fat

19.6g

Carbs

68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 cup Plain non-fat Greek yogurt

3 tbsp Nutritional yeast

2 tbsp Hemp seeds

1 tbsp Lemon juice

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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 cauliflower florets on the sheet and toss with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the mixture for 25 minutes until the vegetables are tender and the chickpeas are slightly crisp.
4
While roasting, whisk together the plain non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.
5
Divide the roasted vegetables into bowls, drizzle generously with the yogurt sauce, and top with hemp seeds.