Name: Roasted Vegetable and Feta Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked quinoa; 1 cup non-fat Greek yogurt; 2 large eggs; 0.5 oz feta cheese; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tsp lemon juice

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 Feta Grain Bowl

Oven-roasted broccoli and peppers served over a creamy Greek yogurt base with fluffy quinoa and tangy feta for a vibrant, protein-rich meal.

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NUTRITION

Protein

45.5g

Fat

19.9g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

1 cup non-fat Greek yogurt

2 large eggs

0.5 oz feta cheese

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell pepper with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 15-20 minutes until tender and the edges are slightly charred.
4
While vegetables roast, place eggs in a small saucepan of water, bring to a boil, then cover and remove from heat for 9 minutes.
5
Transfer eggs to an ice bath, then peel and slice them in half.
6
Spread the non-fat Greek yogurt into the base of a bowl and top with the warm cooked quinoa.
7
Arrange the roasted vegetables and boiled eggs over the grain bed, then finish with crumbled feta and a drizzle of lemon juice.