NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked black lentils

0.5 cup cooked chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0 tbsp extra virgin olive oil

0.5 cup non-fat plain Greek yogurt

1 tbsp hemp hearts

1 tbsp fresh lemon juice

0.25 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 for easy cleanup.

• 2

  In a large mixing bowl, toss the broccoli florets, cauliflower florets, and cooked chickpeas with the olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the vegetables are tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, prepare the high-protein dressing by whisking together the non-fat Greek yogurt and fresh lemon juice in a small bowl until smooth and creamy.

• 5

  Gently warm the cooked black lentils in a small saucepan over low heat or in the microwave until heated through.

• 6

  Assemble the bowls by portioning the warm lentils into the base, then top with the roasted vegetable and chickpea mixture.

• 7

  Drizzle the lemon-yogurt sauce generously over the top and finish with a sprinkle of hemp hearts for added texture and protein.