Roasted Vegetable and Chickpea Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted chickpeas and crisp vegetables tossed in savory nutritional yeast, served over fluffy quinoa with a cooling, zesty Greek yogurt drizzle.

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NUTRITION

560kcal
Protein
45.2g
Fat
13.4g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked quinoa

0.75 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

3 tbsp Nutritional yeast

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

  • 3

    Place the chickpeas, broccoli florets, and diced red bell pepper onto the baking sheet.

  • 4

    Drizzle with olive oil and sprinkle with 2 tablespoons of nutritional yeast, garlic powder, sea salt, and black pepper.

  • 5

    Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.

  • 7

    While roasting, whisk together the Greek yogurt, lemon juice, and the remaining 1 tablespoon of nutritional yeast in a small bowl to create the dressing.

  • 8

    Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.

  • 9

    Finish the bowl by drizzling the zesty yogurt sauce over the top before serving.

Roasted Vegetable and Chickpea Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Bowl

Oven-roasted chickpeas and crisp vegetables tossed in savory nutritional yeast, served over fluffy quinoa with a cooling, zesty Greek yogurt drizzle.

NUTRITION

560kcal
Protein
45.2g
Fat
13.4g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked quinoa

0.75 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

3 tbsp Nutritional yeast

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

  • 3

    Place the chickpeas, broccoli florets, and diced red bell pepper onto the baking sheet.

  • 4

    Drizzle with olive oil and sprinkle with 2 tablespoons of nutritional yeast, garlic powder, sea salt, and black pepper.

  • 5

    Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.

  • 7

    While roasting, whisk together the Greek yogurt, lemon juice, and the remaining 1 tablespoon of nutritional yeast in a small bowl to create the dressing.

  • 8

    Place the warm cooked quinoa in a serving bowl and top with the roasted vegetable and chickpea mixture.

  • 9

    Finish the bowl by drizzling the zesty yogurt sauce over the top before serving.