Name: Chickpea and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Canned chickpeas; 1 cup Cauliflower florets; 2 cups Fresh baby spinach; 0.13 cup Cooked quinoa; 0.5 cup Nonfat plain Greek yogurt; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp hearts; 0.5 tsp Coconut oil; 0.5 tsp Curry powder; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Water

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Vegetable Curry Bowl

Sautéed chickpeas and cauliflower florets simmered in aromatic spices and served over a bed of spinach and quinoa for a vibrant, nutrient-dense bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.8g

Fat

9.3g

Carbs

58.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Cauliflower florets

2 cups Fresh baby spinach

0.13 cup Cooked quinoa

0.5 cup Nonfat plain Greek yogurt

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.5 tsp Coconut oil

0.5 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the coconut oil in a large ceramic skillet over medium heat.
2
Add the cauliflower florets and rinsed chickpeas, sautéing for 5-6 minutes until the cauliflower is tender-crisp.
3
Sprinkle in the curry powder, turmeric, sea salt, and black pepper, then add water to help the spices bloom.
4
Stir in the nutritional yeast until the chickpeas are coated in a savory, golden crust.
5
Toss in the fresh baby spinach and cook for 1 minute until just wilted.
6
Divide the cooked quinoa into bowls and top with the warm chickpea and vegetable mixture.
7
Finish with a dollop of Greek yogurt and a sprinkle of hemp hearts for a creamy, protein-rich lunch.