NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup bell pepper strips

1 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 tbsp hemp seeds

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  In a bowl, toss the chickpeas, broccoli florets, and bell pepper strips with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  To assemble, place the cooked quinoa into a bowl, top with the roasted vegetable and chickpea mixture, sprinkle with hemp seeds, and finish with the creamy lemon-yogurt sauce.