NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.5 cup cooked quinoa

0.5 cup nonfat Greek yogurt

2 tbsp nutritional yeast

1 tbsp hemp seeds

1 cup broccoli florets

1 medium carrot

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Toss the canned chickpeas, broccoli florets, and sliced carrot with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  While the vegetables roast, whisk together the nonfat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.

• 5

  Place the cooked quinoa into a serving bowl and top it with the roasted vegetable and chickpea mixture.

• 6

  Drizzle the yogurt sauce over the top of the bowl and garnish with hemp seeds before serving warm.