Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 tsp Olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.75 cup Nonfat Greek yogurt; 1 tsp Lemon juice; 1 large Egg; 1 tbsp Hemp seeds; 0.5 oz Feta cheese

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

Vibrant broccoli and chickpeas roasted until crisp and tossed in smoky spices, served over a silky lemon-yogurt base with a rich soft-boiled egg.

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NUTRITION

Protein

35.4g

Fat

16.9g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Nonfat Greek yogurt

1 tsp Lemon juice

1 large Egg

1 tbsp Hemp seeds

0.5 oz Feta cheese

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss chickpeas, broccoli, and bell pepper with olive oil, smoked paprika, salt, and pepper on the sheet.
3
Roast for 20 minutes until vegetables are tender and chickpeas are slightly crispy.
4
While roasting, bring a small pot of water to a boil and cook the egg for 6.5 minutes, then peel and slice.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
6
Spread the yogurt base in a bowl, top with roasted vegetables, the egg, hemp seeds, and crumbled feta.