NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

3 oz tempeh

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.75 cup nonfat Greek yogurt

1 tbsp nutritional yeast

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  Crumble the tempeh into bite-sized pieces and chop the broccoli and red bell pepper.

• 4

  Place the chickpeas, tempeh, broccoli, and peppers on the baking sheet; drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and half of the garlic powder.

• 5

  Toss everything well to coat and spread in a single layer, then roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are golden.

• 6

  While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, lemon juice, and the remaining garlic powder in a small bowl until smooth.

• 7

  Spread the savory yogurt mixture onto the bottom of a bowl and top with the warm roasted vegetable and tempeh mixture.