NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas

1 small potato

1/2 cup nonfat Greek yogurt

3 egg whites

1/2 cup fresh mint (loosely packed)

1/2 cup fresh cilantro (loosely packed)

1 tbsp lemon juice

1 medium jalapeño

1 garlic clove

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 2

  Toss the chickpeas with cumin, paprika, a pinch of salt, and pepper. Spread them on a baking sheet lined with parchment paper.

• 3

  Cut the small potato into bite-sized cubes and lightly coat with a drizzle of olive oil (if desired) along with salt and pepper, then spread on another baking sheet.

• 4

  Roast the chickpeas for 25-30 minutes until crispy, stirring halfway through. Roast the potato cubes for about 20-25 minutes until tender and slightly crisp on the edges.

• 5

  While the chickpeas and potatoes are roasting, prepare the fresh mint chutney. In a blender or food processor, combine fresh mint, cilantro, lemon juice, jalapeño, garlic, and a pinch of salt. Blend until smooth. Adjust seasoning as needed.

• 6

  Lightly whisk the 3 egg whites. In a nonstick skillet over medium heat, cook the egg whites as a thin scramble until just set. This will add a light protein boost and extra texture to the bowl.

• 7

  Once all components are ready, assemble the bowl by layering the roasted chickpeas, potatoes, and scrambled egg whites. Drizzle the nonfat Greek yogurt and fresh mint chutney over the top.

• 8

  Garnish with additional fresh mint leaves if desired and serve warm.