Name: Roasted Butternut Squash and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Butternut squash; 0.5 cup Chickpeas; 1 cup Non-fat Greek yogurt; 2 tbsp Hemp hearts; 0.5 tbsp Olive oil; 1 tsp Dried sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 clove Garlic

Roasted Butternut Squash and Chickpea Power Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Chickpea Power Bowl

Butternut squash and chickpeas roasted until tender and fragrant with sage, served over a creamy, garlic-infused yogurt base for a velvety finish.

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NUTRITION

Protein

38.2g

Fat

18.8g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut squash

0.5 cup Chickpeas

1 cup Non-fat Greek yogurt

2 tbsp Hemp hearts

0.5 tbsp Olive oil

1 tsp Dried sage

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

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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
In a large bowl, toss the cubed butternut squash and chickpeas with olive oil, dried sage, sea salt, and black pepper until evenly coated.
3
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.
5
Spread the garlic yogurt mixture onto the bottom of a shallow bowl or plate to create a high-protein base.
6
Top the yogurt with the warm roasted squash and chickpeas, then sprinkle the hemp hearts over the top before serving.