NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea macaroni pasta

4 oz 93% Lean ground turkey

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

0.5 cup Cauliflower florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

2 tbsp Unsweetened almond milk

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea macaroni in boiling salted water for 2 minutes less than the package instructions to keep it firm.

• 3

  In a skillet over medium heat, brown the lean ground turkey until fully cooked and no pink remains.

• 4

  Steam the cauliflower florets until very tender, then finely chop them into rice-sized pieces.

• 5

  In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, black pepper, Dijon mustard, and almond milk until smooth.

• 6

  Add the cooked pasta, browned turkey, and chopped cauliflower to the bowl and fold until everything is thoroughly coated in the sauce.

• 7

  Transfer the mixture to a small oven-safe baking dish and bake for 15 minutes until the sauce is bubbling and the top is lightly golden.