NUTRITION

SERVINGS

INGREDIENTS

0.5 cup quinoa

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.75 cup non-fat greek yogurt

0.5 tbsp hemp seeds

1 tbsp lemon juice

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large bowl, toss the chickpeas, broccoli florets, and chopped red bell pepper with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, cook the quinoa according to package instructions if not already prepared.

• 5

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a smooth dressing.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, topping it with the roasted vegetables and chickpeas.

• 7

  Drizzle the yogurt sauce over the top and garnish with hemp seeds for extra protein and crunch.