YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Crispy roasted chickpeas and tender vegetables served over a creamy, protein-packed Greek yogurt base with a sprinkle of salty feta.
INGREDIENTS
0.75 cup canned chickpeas
1 cup broccoli florets
0.5 medium red bell pepper
0.25 medium red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.75 cup non-fat plain Greek yogurt
0.5 oz feta cheese
1 tbsp hemp hearts
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, combine the rinsed and dried chickpeas, broccoli florets, chopped bell pepper, and sliced red onion.
Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.
Toss everything until the vegetables and chickpeas are evenly coated with oil and spices.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the chickpeas are crispy and the vegetables are tender.
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth and creamy.
To assemble, spread the lemon-yogurt mixture into the bottom of a wide serving bowl.
Top the yogurt base with the warm roasted vegetable and chickpea mixture.
Garnish the bowl with crumbled feta cheese and hemp hearts for an extra boost of protein and flavor.