NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked quinoa

0.25 cup canned chickpeas

0.5 cup shelled edamame

0.5 cup non-fat Greek yogurt

1 tbsp hemp hearts

1 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp tahini

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 dry with a clean kitchen towel to ensure they get crispy.

• 3

  Place the chickpeas, broccoli florets, and chopped red bell pepper on the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing well to coat evenly.

• 5

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are golden.

• 6

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, tahini, and nutritional yeast in a small bowl until smooth.

• 7

  Steam the shelled edamame for 3-5 minutes until bright green and tender.

• 8

  Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted vegetables and steamed edamame.

• 9

  Drizzle the creamy lemon-tahini yogurt sauce over the top and garnish with hemp hearts for extra texture.