NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.25 cup quinoa

0.5 cup nonfat Greek yogurt

1 tbsp hemp seeds

1.5 cup broccoli florets

1 cup red bell pepper

1 large egg

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and chickpeas onto the baking sheet, then drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.

• 3

  Toss the vegetables and chickpeas until evenly coated, then roast in the oven for 20 minutes until the edges are golden and tender.

• 4

  While the vegetables roast, bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6.5 minutes for a jammy yolk.

• 5

  Remove the egg and place it in an ice bath immediately, then peel and slice it in half once cooled.

• 6

  In a small mixing bowl, stir together the nonfat Greek yogurt and lemon juice until the consistency is smooth and pourable.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted vegetable and chickpea mixture.

• 8

  Finish the bowl by adding the halved egg, sprinkling the hemp seeds over the top, and drizzling with the lemon-yogurt sauce.