NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp avocado oil

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

2 cup kale

0.5 cup greek yogurt

1 tbsp hemp seeds

1 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp garlic

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

  In a large bowl, toss the chickpeas, broccoli florets, and cauliflower florets with the avocado oil, turmeric, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.

• 5

  While the vegetables roast, place the chopped kale in a medium bowl and drizzle with a tiny bit of lemon juice; massage the leaves with your hands for 1-2 minutes until they become soft and dark green.

• 6

  Prepare the high-protein dressing by whisking together the Greek yogurt, nutritional yeast, lemon juice, and minced garlic in a small bowl until smooth.

• 7

  Assemble the bowl by placing the massaged kale at the bottom, topping it with the roasted vegetable and chickpea mixture.

• 8

  Drizzle the creamy yogurt dressing over the top and finish by sprinkling the hemp seeds over the entire bowl for an extra protein boost and crunch.