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; 0.5 cup red bell pepper; 1 cup plain non-fat Greek yogurt; 1 oz feta cheese; 1 tbsp hemp seeds; 1 tsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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 aromatic spices, served over a creamy, protein-rich Greek yogurt base for a satisfyingly crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.2g

Fat

18.7g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 cup plain non-fat Greek yogurt

1 oz feta cheese

1 tbsp hemp seeds

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat chickpeas dry and toss them on the sheet with broccoli, peppers, olive oil, paprika, garlic powder, salt, and pepper.
3
Roast for 20 minutes until the vegetables are tender and chickpeas are slightly crisp.
4
Spread the Greek yogurt onto the bottom of a bowl and stir in the lemon juice.
5
Top the yogurt with the roasted vegetable mixture.
6
Finish by sprinkling with crumbled feta and hemp seeds.