YOUR SOLIN GENERATED RECIPE
Hearty Roasted Vegetable and Chickpea Bowl
Oven-roasted tempeh and chickpeas tossed with vibrant broccoli florets, served over a creamy, protein-packed Greek yogurt base with a hint of lemon.
INGREDIENTS
3 oz Tempeh
0.5 cup Canned chickpeas
1.5 cups Broccoli florets
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
1 cup Non-fat plain Greek yogurt
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the tempeh into half-inch cubes and thoroughly drain and rinse the canned chickpeas.
In a large mixing bowl, combine the tempeh, chickpeas, and broccoli florets with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
Toss the ingredients until everything is evenly coated in the oil and spices, then spread them in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden-brown.
While the vegetables roast, whisk the Greek yogurt and lemon juice together in a small bowl until the mixture is smooth and light.
Spread the lemon-yogurt mixture into the bottom of a wide serving bowl.
Top the yogurt base with the warm roasted vegetable and protein mixture and serve immediately.