Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas; 1 cup cauliflower florets; 1 tsp extra virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup non-fat plain Greek yogurt; 1 oz crumbled feta cheese; 1 tbsp hemp seeds; 1 tbsp 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 Chickpea Bowl

Sheet-pan roasted chickpeas and cauliflower florets tossed in warm spices, served over a creamy, protein-packed yogurt base with a salty crumble of feta.

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NUTRITION

Protein

44.1g

Fat

19.7g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

1 cup cauliflower florets

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup non-fat plain Greek yogurt

1 oz crumbled feta cheese

1 tbsp hemp seeds

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the chickpeas dry with a paper towel and toss them on the sheet with cauliflower, olive oil, cumin, paprika, salt, and pepper.
3
Roast the vegetables for 25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.
4
While roasting, spread the Greek yogurt into the bottom of a wide bowl and sprinkle with the lemon juice.
5
Top the yogurt with the warm roasted vegetables, then garnish with crumbled feta and hemp seeds for a satisfying crunch.