YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Crispy roasted chickpeas and vibrant vegetables tossed in savory nutritional yeast, served over a creamy protein-packed Greek yogurt base for a satisfyingly tangy finish.
INGREDIENTS
1 cup Non-fat Greek yogurt
0.5 cup Chickpeas
1.5 cup Broccoli florets
1 cup Red bell pepper
2 tbsp Hemp seeds
2 tbsp Nutritional yeast
0.25 tbsp Extra virgin olive oil
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse the chickpeas thoroughly and pat them very dry with a clean kitchen towel to ensure they get crispy.
In a large bowl, toss the chickpeas, broccoli florets, and chopped red bell pepper with the extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender-crisp and the chickpeas are golden.
Remove from the oven and immediately sprinkle the nutritional yeast over the hot vegetables, tossing to combine.
Spread the Greek yogurt into the bottom of a serving bowl using the back of a spoon to create a well.
Pile the roasted vegetable and chickpea mixture on top of the yogurt base.
Garnish the bowl with hemp seeds and a fresh drizzle of lemon juice before serving.