Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

Quinoa and chickpeas tossed with oven-roasted broccoli in a zesty Greek yogurt and tahini dressing, featuring tender florets with a smoky charred edge.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
36.3g
Fat
7.4g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa

0.5 cup canned Chickpeas

2 cups Broccoli florets

150g Non-fat Greek Yogurt

1 tbsp Nutritional Yeast

1 tsp Tahini

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the broccoli florets on the baking sheet, lightly mist with olive oil spray, and roast for 15-20 minutes until tender and charred at the edges.

  • 3

    In a small mixing bowl, whisk together the non-fat Greek yogurt, tahini, lemon juice, and nutritional yeast until the dressing is smooth and creamy.

  • 4

    In a large bowl, combine the cooked quinoa and the rinsed chickpeas.

  • 5

    Add the warm roasted broccoli to the bowl and pour the yogurt dressing over the mixture.

  • 6

    Toss everything together until well combined and serve immediately while the broccoli is still hot.

Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Bowl with Roasted Broccoli

Quinoa and chickpeas tossed with oven-roasted broccoli in a zesty Greek yogurt and tahini dressing, featuring tender florets with a smoky charred edge.

NUTRITION

452kcal
Protein
36.3g
Fat
7.4g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa

0.5 cup canned Chickpeas

2 cups Broccoli florets

150g Non-fat Greek Yogurt

1 tbsp Nutritional Yeast

1 tsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the broccoli florets on the baking sheet, lightly mist with olive oil spray, and roast for 15-20 minutes until tender and charred at the edges.

  • 3

    In a small mixing bowl, whisk together the non-fat Greek yogurt, tahini, lemon juice, and nutritional yeast until the dressing is smooth and creamy.

  • 4

    In a large bowl, combine the cooked quinoa and the rinsed chickpeas.

  • 5

    Add the warm roasted broccoli to the bowl and pour the yogurt dressing over the mixture.

  • 6

    Toss everything together until well combined and serve immediately while the broccoli is still hot.