YOUR SOLIN GENERATED RECIPE
Roasted Broccoli and Chickpea Bowl
Oven-roasted broccoli florets and protein-packed chickpeas tossed in a savory nutritional yeast seasoning, served over earthy lentils for a satisfyingly crisp finish.
INGREDIENTS
0.66 cup Cooked chickpeas
0.33 cup Cooked brown lentils
2 cups Broccoli florets
4 tbsp Nutritional yeast
0 tsp Extra virgin olive oil
1 tbsp Fresh lemon juice
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispness.
In a large mixing bowl, combine the broccoli florets and dried chickpeas with the olive oil, garlic powder, onion powder, sea salt, and black pepper.
Spread the mixture in a single, even layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are golden brown.
While the vegetables roast, warm the pre-cooked lentils in a small saucepan over low heat or in a microwave-safe bowl.
Remove the baking sheet from the oven and immediately toss the hot vegetables with the nutritional yeast and fresh lemon juice.
Divide the warm lentils into serving bowls and top with the roasted broccoli and chickpea mixture before serving.